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Plum Cardamon Chicken Wings

Posted Nov 22 2012 10:08pm

Plum Cardamon Chicken Wings

What to do with plums left over from those last days of summer? I wouldn’t recommend serving them fresh, because they’re not quite their best anymore. However, here’s a sauce making best use of those late season, mealy plums for chicken wings or using as a dip for French fries. Where to serve them? It’s the start of another football season, and sports parties always have chicken wings. Meanwhile, my excitement for fall is because of the new television shows. This season, I’m watching Scandal and Boardwalk Empire.

So, tell me… As you’re enjoying the Spicy Cardmon Plum Sauce Chicken Wings, discuss your favorite autumn sport team or television show in the comment section below.

Plum Puree being strained.

Plum Cardamon Sauce


  • About 2 lb. chicken wings; cut in half, discard ‘third leg,’ season with salt, black pepper and 1 mince garlic clove
  • Sea salt and fresh black pepper; as needed
  • 2 garlic cloves; minced
  • ¾ to 1 lb. plums
  • 1/8-cup water (for extra credit, use port or red wine)
  • 1/8-cup honey
  • 1 tsp. low-sodium soy sauce
  • The juice of half a lime
  • 3 tbsp. rice vinegar
  • ½ tsp. sesame oil
  • 2 tbsp. cold-pressed coconut or safflower oil (any neutral oil is fine)
  • 1 small onion; minced
  • 1 hot pepper; seeds discarded and minced
  • 1 inch piece of fresh ginger; grated
  • 3 tsp. ground cardamom
  • 1-1/2 cups unbleached, white flour
  • 1 tsp. ground ginger
  • Garnish: toasted Sesame seeds


Copyright © 2009-2013, Sanura Weathers. All rights reserved.

Plum Cardamon Chicken Wings

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