Store-bought hoisin sauce and canned plums make this Asian take on chicken wings extra easy. Fire up the sauce by adding 1/4 teaspoon cayenne pepper to the plum mixture before cooking.
- 1 (15-16-ounce) can whole unpitted purple plums
- 2 tablespoons hoisin sauce
- 1 tablespoon frozen orange juice concentrate, thawed
- 1 tablespoon soy sauce
- 1 teaspoon fresh ginger, grated
- 1/4 teaspoon cayenne pepper
- 16 chicken drummettes (2 pounds)
- 2 teaspoons sesame seeds, toasted (optional)
1. Preheat the broiler. For sauce, drain plums, reserving liquid. Pit plums. In a food processor or blender combine pitted plums, reserved plum liquid, hoisin sauce, orange juice concentrate, soy sauce, ginger, and pepper. Cover and process or blend until nearly smooth.
2. Transfer plum mixture to a saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for about 15 minutes or until slightly thickened, stirring occasionally.
3. Place drummettes in a single layer on the rack of an unheated broiler pan. Broil 5 to 6 inches from the heat for 8 minutes. Brush with sauce. Turn and brush again. Broil for 6 to 8 minutes or until tender and no longer pink.
4. In a small saucepan bring remaining sauce to boiling. Transfer to a small bowl. Arrange drummettes on a serving plate. If desired, sprinkle drummettes with sesame seeds. Serve drummettes with sauce.
Make-ahead directions: Cover and chill plum sauce for up to 3 days before using.