CHICKEN WINGS IN WINE

DAILY POST FEB 4th: THE WINE BENEATH MY WINGS

GLUTEN-FREE

S H O P

BUTCHER
Chicken wings

LIQUOR STORE
Brandy (or Madiera, Sherry or Port)

GROCERY
Red wine
Bay leaves
Peppercorns
Rosemary
Thyme
Corn oil
Corn starch

GREEN MARKET
Shallots
Garlic
Parsley

T I M I N G

SERVES:  10
MARINADE TIME:  3 – 5 days
COOKING TIME:  20 – min

  1. Preheat oven 325ºF.
  2. Marinate for at least 3 hrs, unrefrigerated or 3 – 5 days, refrigerated.
  3. Remove wings from marinade & bake.
  4. Make gravy, add wings & toss.

C O O K  /  P R E P A R E

INGREDIENTS
5 lbs chicken wings, with end tips removed
5 c red wine (750 ml bottle of wine = ±3 c)
1 1/4 c Brandy (or Madiera, sherry or port)
1 head garlic, peeled crushed or minced
10 shallots, peeled & cut in polar halves (small shallots) or polar quarters (large shallots)
2 TBSP rosemary
2 TBSP thyme
Handful of parsley
5 bay leaves
10 peppercorns
Corn oil for oiling pan
3 TBSP Cornstarch dissolved in 1/4 c TBSP cold wine or chicken broth

PREPARATION

  1. Put parsley, bay & peppercorns in spice infuser.
  2. Combine rest of ingredients, add infuser & chicken.  Turn every 8 hrs.

PREPARING

  1. Place wings  fat side up, in lightly oiled bottom of broiling pan leaving a space in the center of the pan.
  2. Add shallots in the center of  the pan, surrounded by wings.
  3. Bake in preheated oven, on 2nd from bottom shelf, for 2o min total.  After 10 min, using a pastry brush baste with marinade.
  4. The juice from the cooking wings will run into the shallots, and as the shallots brown, produce the foundation for making the gravy.
  5. Wings are done after they have browned nicely in color. Remove wings to platter, leaving shallots on pan.
  6. Add marinade to pan & place on stove over medium heat, dissolving the foundation from the pan into the marinade.  Reduce marinade to half.
  7. Reduce heat, add HALF of the cornstarch & wine mixture and stir with whisk until well-blended.  Bring slowly back to a simmer, stirring.  When done, gravy should be thick, about the consistency of honey.  If this is achieved, discard remaining cornstarch/wine mixture.  If gravy is too thin, add more cornstarch/wine mixture, stirring & bring back to simmer.
  8. When gravy is sufficiently thickened, add wings & toss.

S E R V E

Pile on platter & serve with plenty of napkins.

W O R K P L A C E   L U N C H / F R E E Z E

Serve hot or at room temp. Great for taking to work.

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