1. Drain the plums well and leave them to dry on absorbent paper.
2. Flour the wings and then immerse them in hot, but not boiling, oil so as to fry them for around 15 minutes without burning.
3. Drain the fried wings on kitchen paper and pour the barbecue sauce over them.
4. Whisk the eggs with the flour, add a little sparkling water until obtaining a smooth homogeneous batter.
5. Plunge the stoned plums into the batter and fry in plenty of oil until they are golden.
6. Arrange the wings on the serving dish accompanied by the plums.