Two hours. Four. Overnight.
When you have some wings, and you want to eat them NOW, it’s not nice to keep finding recipes that call for hours of marinating before you can cook. This recipe, from Wings Across America, is that NOW recipe you need. It’s cheesy, in a good sense, and not hot. But of course you could add some hot sauce in the end here to bring up the fire in your mouth.
However, I suggest you try this recipe just as it is. The wings, as the picture shows, are coated in a warm brown coating that wafts the Gorgonzola flavor. The picture seems a tad strange to you? Good eye. These are the next day leftovers, fresh out of the fridge. Heat them up and “sauce shall rise again.”
And there are times, when a NOW recipe comes to play.
“What’s for dinner?” Suzen asked me. She walked in the door at 8PM after being gone for 11 hours at one of these all-girls-only-girls family events.
“You hungry?” I asked.
“YES.” Her reply was definitive.
“Well, it’s ready for you to cook,” I responded.
“WHAT?” I don’t know what it was. But she seemed a tad angry. Thing is, she loves wings and she adores cheese. She tolerates me. I showed her the recipe.
“Oh, I can do that. This looks good.”
I had not cooked in advance, but all the ingredients were sitting there ready to go. In twenty minutes she was no longer hungry and she seemed happy. I think I was more than tolerated.
Yield: 20 wings
- 3 tablespoons vegetable oil
- 20 trimmed and separated wings
- Pinch salt and pepper
- ¼ cup minced red onion
- 1 tablespoon minced parsley
- ¼ cup chicken stock
- ¼ cup heavy cream
- ½ cup Gorgonzola cheese
In a large, heavy skillet, heat the oil over a high flame. Add the wings, sprinkling with salt and pepper to seal in their flavor while you brown them. Fry for 10 to 12 minutes, or until brown and cooked through. Removed the wings from the pan, reserving the cooking oil. Keep the wings warm.
In the same skillet and over high heat, add the red onion and sauté until transparent and tender. Add the chicken stock, parsley and heavy cream. Bring to a boil, then immediately reduce the heat and simmer for about 3 minutes or until the sauce thickens slightly.
Fold in the Gorgonzola cheese and stir until it is incorporated.
Transfer the warm wings to a large mixing bowl. Add the sauce and toss, making sure the wings, making sure the wings are thoroughly coated. Transfer to a platter and serve..
Source: Wings Across America by Armand C. Vanderstigchel
Photo Information: Canon T2i, EFS 18-55MM macro lens, F/5.0 for 1/64th second at ISO 400
The great American sports event, the Super Bowl, is just two weeks away. And this Sunday, there are two games to decide who shows up in that Super Bowl.
So, millions of you will be there on Sunday, watching, drinking and eating. Why don’t we all do this in a dignified way? I know, you want finger food that is hot, gooey, and delicious. Okay, how about an upscale wings recipe. Very upscale.
That picture of mushrooms, wonderful mushrooms, is there for a purpose. Most wings are dripping in red chili goop. These wings are served with elegance thanks to a red wine and mushroom sauce. You might even forgo the paper towels and use real napkins.
Don’t worry, that wine and mushroom sauce has been reduced down until the wings are finger-licking sticky. And, tradition holds. One of the ingredients here is red pepper flakes, so there is still some heat, and of course you can adjust that level
Best of all, you can make these wings a day ahead, then reheat before either game. The sauce is supposed to reduce dramatically so that the wings are literally glazed in delicious flavor.
Oh, as for mushrooms, just wait until the Ravens destroy the Patriots [sorry, I am a very embarrassed New York Jets fan].
Braised Wings with Red Wine and Mushroom Sauce
Yield: serves 4 as an entrée or 6-12 as an appetizer
- 24 chicken wings
- 3 tablespoons unsalted butter
- 2 small yellow onions, chopped
- 4 cloves garlic, minced
- 4 cups chopped brown button mushrooms
- 2 cups red wine
- 2 cups chicken broth
- 4 teaspoons tomato paste
- 1 teaspoon sugar
- 2 tablespoons chopped fresh thyme or oregano leaves
- 2 teaspoons crush red chile flakes
- 1 teaspoon salt
Cut off the wing tips and save them for making stock.
Cut the wings in half though the joint. Place a deep 12-inch pan over medium-low heat. Add the butter and the onions. Cook until the onions brown, about 12 minutes. Add the garlic and mushrooms to the pan. Cook until the mushrooms wilt, about 6 minutes
Meanwhile, in a large bowl, combine all the remaining ingredients [except the wings!]. Pour into the pan and bring to a low boil. Now, add the wings. Bring the liquid to a low boil, cover, turn the heat to low, and simmer until the chicken wings become very tender, about 30 minutes. Stir occasionally. This can be done 24 hours prior to serving.
To serve, bring the wings and sauce to a low oil. Cook until nearly all the sauce evaporates and forms a glaze around the wings. Serve. Can be reheated and served the next day.
Source: The Great Wings Book by Hugh Carpenter and Teri Sandison