Sticky Garlicky Chicken Wings

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! Fine, frugal 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. First you will brown the wings on both sides.  Then a whack of freshly sliced garlic and chopped fresh rosemary are added on top.  White wine and chicken stock are added.  Everything is brought to a boil, and then the skillet is covered and the temp is reduced.  Let it simmer away.  After about 25 minutes, lift the lid, bring it back to a boil and reduce the liquids into the most amazing, fragrant, sticky glaze.  I know it sounds so simple, that surely it can’t taste that impressive.  But it does!!  Finish with fresh cracked pepper, and dig in. You will need napkins for the sticky side of these babies. 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.  Well, at least the guilt of deep frying, breading etc.  Wings themselves do come with a tiny amount of guilt.  I’d like to think that it is minimal though!

These come together so easily.  I mean, a half hour on the stove top, and you’re done!  Pour yourself a cider, and pick a movie.  Make extra of these to snack on the next day.  They reheat fabulously over medium low heat on the stove top as well.

Love Jen

SaveSave