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STICKY GARLICKY CHICKEN WINGS

A fragrant, sticky, garlicky chicken wing that is made entirely on the stove top!
Course Main Course
Keyword chicken wings, garlic, rosemary
Cook Time 35 minutes
Servings 4

Ingredients

  • 2 lbs chicken wings
  • kosher salt and coarse ground pepper
  • 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
  • flakey salt
  • fresh cracked pepper

Instructions

  1. Pat dry the wings well with paper towel, and coat with salt and pepper on both sides.
  2. 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.
  3. 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)
  4. 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.
  5. 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.

  6. Remove the pieces to a platter. Sprinkle with flakey salt and cracked pepper. Eat.

Recipe Notes

You could easily garnish these with finely sliced green onions, or sesame seeds.