Chicken Wings in Plum Sauce:
5 lb. (2.2 kg) meaty chicken wings, rinsed and blotted dry
1 c. commercially bottled plum sauce
⅔ c. water
2 tbsp. finely minced fresh ginger
⅓ c. sherry
1 tsp. soy sauce
2 tsp. hot sauce
Remove tips from wings, cutting wings in half lengthwise. Place everything except wings into large, heavy-based saucepan. Add wings, mixing until wings are evenly coated. Bring just to boil before reducing heat to medium. Cover and cook, stirring often, 20-to-25 min. Increase heat to medium-high. Uncover and cook a further 5 min., stirring constantly until wings are glazed and caramelized, with no sauce remaining in pot.
Tomorrow and Beyond: Super Bowl dips and snacks!