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Ingredients
- For the wings:
- Wings Dressed With Lemon, Herb and Feta
- Pair with Domaine Bourillon-Dorléans Vouvray Sec La Coulée d'Argent Vieilles Vignes 2011 (89 points, $21)
- 1 large yellow onion, thinly sliced
- 2 tablespoons oil, for cooking
- 1 cup extra-virgin olive oil, for dressing
- juice of 2 lemons
- 1 teaspoon Dijon mustard
- 2 teaspoons thyme
- 6 ounces feta cheese, crumbled
- 4 pounds grilled or broiled chicken wings, warm or at room temperature (see below)
- Wings Dressed With Orange, Honey and Chipotle
- Pair with Reichsgraf Von Kesselstatt Riesling Kabinett Mosel Piesporter Goldtröpfchen 2012 (88, $31)
- Juice and zest of four oranges, about 1 1/4 cups of juice
- 1/2 cup honey
- 2 teaspoons chipotle adobo, taken from a can of chipotle chilies
- 4 pounds grilled or broiled chicken wings, warm or at room temperature (see below)
- Wings Glazed With Soy, Sesame and Ginger
- Pair with Medici Ermete Lambrusco Grasparossa Le Tenute Bocciolo 2011 (88, $20)
- 1 cup soy sauce
- 1/4 cup sesame oil
- 3 tablespoons freshly grated ginger
- 1/4 cup rice vinegar
- 3/4 cup honey
- 4 pounds grilled or broiled chicken wings, warm or at room temperature (see below)
- 4 pounds chicken wings
- oil, for tossing the wings
- salt and pepper
Details
Adapted from winespectator.com
Preparation
Step 1
Wings Dressed With Lemon, Herb and Feta
1. Set a sauté pan over medium-low heat. Add in 2 tablespoons of oil and the sliced onion. Season with salt and pepper, and cook over medium-low heat until caramelized, about 20 to 30 minutes, stirring occasionally. Remove from the heat, and set aside.
2. Whisk together all remaining ingredients except for the feta and chicken wings. Toss the wings in the vinaigrette, until thoroughly coated. Add in the onions and feta and lightly toss together. Serve warm, or at room temperature. Serves 4 to 6.
Wings Glazed With Soy, Sesame and Ginger
•sesame seeds, for garnish (optional)
•sliced scallions, for garnish (optional)
1. In a medium saucepan, combine the soy sauce, sesame oil, ginger, rice vinegar and honey, and simmer over medium heat until the mixture has reduced by almost one-third and will coat the back of a spoon, about 5 to 10 minutes. Set aside.
2. When the soy glaze has cooled slightly, toss with the wings, then plate. Garnish with sesame seeds and scallions, if desired, and serve warm or at room temperature. Serves 4 to 6.
Wings Dressed With Orange, Honey and Chipotle
•cilantro leaves, for garnish (optional)
Whisk together the orange juice, zest, honey and chipotle adobo. Toss with the wings and garnish with cilantro, if desired, and serve warm, or at room temperature. Serves 4 to 6.
For thbe wings
1. If your wings are not already cut into separate pieces, do so by removing the wingtip with a sharp knife. Discard the wingtip, or save it for later use in stock. You can leave the flat and the drumette attached if you’d like, or you can separate them by cutting through the joint with a sharp knife. (Typically, you’ll see them separated, though this step is entirely optional.)
2. Preheat the grill or grill pan over high heat. (Alternatively, preheat the broiler.) Place the wings in a large bowl and season with salt and pepper. Pour in just enough oil to coat the wings. If grilling, place the wings on the hot grill for 4 to 5 minutes per side, until lightly charred and cooked through. Set aside and toss with your desired sauce.
If you’re broiling, arrange the wings on a baking sheet in a single layer and broil 4 to 5 inches from the surface for about 25 minutes total, flipping once, until crisp and cooked through. (You might need to cook the wings in two separate batches.) Set aside and toss with your desired sauce. Serves 4 to 6.
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