I have a healthy respect for the chicken wing. I respect what it can do for me: make my taste buds happy; make me feel like I’m 25 again; enhance an evening of fun with friends over snacks and a beer; make my face a sticky mess; and oh yeah: make my fingers a sticky mess. I remember the time when going out for a bite with friends on Tuesdays or Thursdays meant 10 cent chicken wings. And then oh my, they went up to 20 cents! The horror! We were in our twenties and were cheap! Forty wings dripping in suicide sauce, a pitcher of beer, and a mountain of napkins would arrive at our table, and the bill would be a whopping $20.00 to be split by 4 of us. And tip. Those were the days. These days I can’t manage the suicide sauce, going out for beer and wings just doesn’t happen as often, and I also respect what the chicken wing can do to my diet and waistline.
There is a time and place for the breaded, deep-fried wing. Thankfully those times and places are few and far between. Because they taste REALLY good. These days we’re trying to have it all: go out, or have friends over and eat and entertain like we did in our twenties: not give up the wing, but not have all the paraphernalia that makes them a tad less healthy. So we’re baking them, omitting any coatings, skipping (most of) the butter, etc. We all want our wings! (I think it’s because wings remind us of the free-spirited, fun-loving, going out time in our lives, when staying up and eating past 11 pm was not even an issue!)
So here is yet another way to enjoy the wing, without all the guilt. Disclaimer: this recipe will NOT result in an uber crispy skin. I love an uber crispy skin. And that is what usually happens when a deep fryer is involved. And baking can also replicate this effect, if slightly diminished. But the lack of crispness here is more than compensated by the sticky goodness and the garlicky flavour that will make your mouth and belly smile big time!
This recipe stays on the stove top from beginning to end. I know!! Trust me, it works. Bring on the carrot sticks and blue cheese dip. Or skip all that and make twice as many wings! A great way to get a plate of wings for a dinner or snack, minus the guilt.
So when I snapped these photos yesterday before digging in, I had to chuckle: It didn’t hit me till I had looked over the photos that my serving tongs look like chicken feet! Not sure how conflicted this should make me! One IG friend mentioned that “they are both appropriate, and yet inappropriate!” Chicken feet serving chicken wings…
STICKY GARLICKY CHICKEN WINGS
- 16 whole chicken wings , cut to make 32 pieces (or just buy 32 pieces!)
- olive oil
- 4 full sprigs fresh rosemary , chopped
- 6 cloves of garlic , sliced thinly
- 1 cup of white wine
- 1-2 cups of chicken stock
- kosher salt
- cracked pepper
Pat dry the wings well with paper towel, and coat with salt and pepper on both sides.
Coat the bottom of a large wide skillet (it needs a matching lid) with olive oil over high heat. Sauté the chicken pieces in batches, ensuring that all sides are crisped and well browned, about 5 minutes per side.
Put all the chicken back into the skillet. Add all the garlic and rosemary over all the chicken pieces. Add the white wine and enough chicken stock to cover most of the wings (this will depend on the width of your pan)
Bring the liquid to a boil then reduce heat to low. Using tongs or large spoon, turn the chicken pieces over to get evenly coated by the liquids, garlic and rosemary. Cover tightly with the lid and simmer for about 25 minutes.
Remove the lid and bring the heat back up to high. The liquid will quickly start to thicken, so stir the pieces in the reducing liquid, until it has continued to reduce and turn into a lovely, sticky glaze over the wings.
Remove the pieces to a platter. Eat.
You could easily garnish these with finely sliced green onions, or sesame seeds.