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Forget crunchy leaf piles, cozy sweaters and apple cider. In Texas, fall means football—a tradition we hope continues this year. Even if tailgating isn’t an option this season, game day snacks are still a great opportunity to try new twists on favorite dishes. These chicken wings allow time to prep other snacks or catch some of the game while they bake. The plum jam adds a touch of sweetness, with even my 6-year-old gobbling these up.
3 pounds chicken wings
1/2 cup plum jam
1/3 cup soy sauce
1/4 cup water
1 green onion, diced, white and green parts divided
2 tablespoons rice vinegar
2 tablespoons chopped fresh ginger
2 large garlic cloves, chopped
1–2 teaspoons chili garlic sauce or other hot sauce
Cook’s Tip: I’ve used chili garlic sauce for a light heat, but you can use your favorite hot sauce to taste.
1. Preheat oven to 400 degrees. Line a rimmed baking sheet with foil, then top with a wire baking rack (or use a broiler pan). Coat lightly with nonstick spray and arrange chicken on top. Bake 35 minutes.
2. While the chicken bakes, make the sauce. In a small saucepan, whisk together jam, soy sauce, water, white parts of green onion, rice vinegar, ginger, garlic and chili garlic sauce and simmer over medium heat. Cook until reduced by half, whisking occasionally, about 15 minutes.
3. When chicken is done, put pieces into a large bowl. Pour sauce over chicken and toss gently with tongs to fully coat, then put chicken wings back onto the baking pan and cook an additional 5–10 minutes, letting the sauce caramelize. Remove to a plate and garnish with remaining green onion.