Chicken Wings in Plum Sauce

This tremendously easy recipe is an appropriate bridge between the Chinese New Year recipes I’ve been featuring for the past several days and early February’s Super Bowl game. These Chicken Wings work well for either occasion! 

Chicken Wings in Plum Sauce:

5 lb. (2.2 kg) meaty chicken wings, rinsed and blotted dry

1 c. (250 mL) commercially bottled plum sauce

⅔ c. (120 mL) water

2 tbsp. (30 mL) finely minced fresh ginger

⅓ c. (80 mL) sherry

1 tsp. (5 mL) soy sauce

2 tsp. (10 mL) 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.