Name: Sticky Chicken Wings with Plum Jam
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 3 pounds chicken wings; 1/2 cup plum jam; 1/3 cup soy sauce; 1/4 cup water; 2 green onions (diced, white and green parts divided); 2 tablespoons rice vinegar; 2 tablespoons chopped fresh ginger; 2 to 3 cloves garlic (minced (about 1 tablespoon)); 2 teaspoons chili garlic sauce (plus more to taste)

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These sticky chicken wings are baked for a crispy exterior, then glazed in a delicious plum-based sauce.

My whole family loves chicken wings, and my younger son in particular will find nearly any excuse to order them at a restaurant.

Obviously that can get expensive, so from time to time we whip up a batch of chicken wings at home, trying out different flavor combinations and cooking methods.

A bowl of chicken wings garnished with green onions, served with a side of celery sticks.

One of my personal favorites are these sticky chicken wings, inspired by an Andrew Zimmern recipe I made with friends during a cooking night in nearly 10 years ago.

My recipe utilizes plum jam, which has a great balance of sweet and tart flavors. I also bake the chicken wings, like in my baked tandoori chicken wings, for a crispy exterior without frying. It takes a little longer to cook, but the results are worth it!

Tangy, sweet, and sticky — these chicken wings are a fantastic medley of flavors!

Ingredients for sticky chicken wings

Full list of ingredients with quantities is located in the recipe card.

You’ll need:

Chicken wings – Chicken wings generally are sold cut into flats and drumettes. You can use one or the other, or a mixture of both.

If you’re buying from a supermarket, chicken wings are usually sold pre-cut. If you’re buying from a butcher or farmers market vendor, they might be selling whole wings. These can be either left whole, or cut and trimmed with the wing tip removed.

Plum jam – I make my own plum jam when the fruit is in season, but you can also buy plum jam. It’s not as popular as other flavors, but both Bonne Maman and Smuckers still make it.

Asian plum sauce is not the same!

Soy sauce – You can use regular soy sauce. You can also use light or low-sodium soy sauce.

Green onion – Also known as scallion.

Rice vinegar – If you can’t find rice vinegar, use champagne vinegar or white wine vinegar.

Ginger – Use fresh ginger for the best flavor. If you use jarred ginger, make sure it is regular ginger, not pickled or candied!

Garlic – You can use more to taste, but 2 large cloves will be about 1 tablespoon of fresh minced.

Chili garlic sauce – My favorite chili garlic sauce is from Huy Fong. Lee Kum Kee is also widely available; you’ll likely find one in the Asian section of your grocery store. This is not the same as chili crisp, so don’t mix them up! Huy Fong is the same brand that makes the most-available version of sriracha sauce, so look for the rooster on the bottle.

Take a trip to your local international or Asian supermarket and explore the wide variety of sauces there! You’ll find all sorts of options, and it’s a great opportunity to try new-to-you ingredients.

A plate of chicken wings garnished with chopped green onions.

How to make this recipe

Because we bake these chicken wings instead of frying, you’ll need to preheat your oven to 400°F.

Line a rimmed baking sheet with foil, then top with a wire baking rack. You can also use a broiler pan, or a roasting pan with a rack. Whichever you use, it should be large enough to hold all of the chicken wings without overlapping.

Add a quick spray of cooking oil to the rack and then arrange the chicken on top. Pop it into the oven, and bake for 35 minutes. Because we placed the chicken on a rack, we don’t need to worry about flipping them halfway through.

While it bakes, we’ll whip up the sauce!

In a small saucepan, combine the plum jam, soy sauce, white parts of the green onion, rice vinegar, ginger, garlic, and chili garlic sauce. Simmer over medium heat, whisking it all together. Add in ¼ cup of water and whisk again.

Cook this sauce for about 15 minutes, whisking every so often, until it is thickened and reduced by about half. If it’s done before the chicken, remove from the heat and set aside.

When the chicken is done, remove from the pan and add to a large bowl. Pour the reduced sauce over the chicken and toss with tongs to coat each wing piece in the sauce.

Put the chicken back on the baking sheet and return it to the oven. Bake for 5 to 10 minutes, letting the sauce caramelize and get deliciously crisp.

Arrange finished wings on a plate and garnish with the green parts of the green onion. Grab a napkin and dive in!

A bowl of roasted chicken wings garnished with green onions.

Storage and reheating

These sticky wings are best enjoyed immediately, but if you have leftovers, you can reheat them.

Keep in mind that the wings will lose their crispness in the refrigerator and will not be crispy if you reheat in the microwave. I recommend reheating on the stove, heating in a frying pan over medium until warmed through.

The wings will keep in the refrigerator in an airtight container for up to 3 days.

Want another baked chicken wing option? Try soy garlic chicken wings!

I love this recipe, and I hope you do too!

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It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.