Sauerbraten Chicken Wings
Yield: 4 servings
Ingredients
- 4 pounds chicken wings, tips removed
- 3 cups water
- 3/4 cup red wine vinegar
- 3/4 cup cider vinegar
- 2 bay leaves
- 9 peppercorns
- 5 whole cloves
- 1 1/2 teaspoons kosher salt
- 2 medium onion, diced
- 1 lemon, cut into eight wedges
- 1/2 teaspoon salt
- 1/2 cup chicken stock
- 1 1/2 tablespoons butter
- 1 1/2 tablespoons flour
- 4 tablespoons crushed ginger snaps
Instructions
- Combine water, vinegars, bay leaf, peppercorns, cloves, salt, onion and lemon in saucepan. Bring to a boil, cover and simmer for 10 minutes.
- Remove from heat and cool.
- Remove 1 cup marinade liquid (try not to get any solid pieces), cover, and reserve in refrigerator.
- Place wings in a glass dish and pour remaining marinade over. Cover and refrigerate for 24 hours or overnight.
- Heat oven to 450 degrees F. Spray a baking sheet with cooking spray, or cover with aluminum foil or parchment paper.
- Remove wings from marinade (discard marinade), shaking a bit to remove any excess liquid.
- Place wings on baking sheet, sprinkle with salt, and roast in oven for 40 minutes. Turn wings after 40 minutes.
- Return to oven and continue to roast for another 10 to 15 minutes or until wings are crispy and brown.
- Towards the end of cooking, melt butter over medium heat in a saucepan.
- Add flour to butter, stirring until flour begins to brown (should be golden brown in color), about 3 to 4 minutes.
- Slowly add the reserved 1 cup marinade and stock, whisking until smooth and slightly thickened, about 2 to 3 minutes.
- Add gingersnaps, whisking until dissolved.
- When wings are cooked, remove from oven to a bowl or serving platter.
- Pour 1 cup of sauce over wings and toss.
- If desired, add remaining sauce (about 2/3 cup) or serve passed as dipping sauce with wings.
Nutrition
Per serving: 590 calories; 39g fat;12g saturated fat; 600mg sodium; 8g carbohydrate; 0g fiber; 2g sugars; 48g protein
Attribution
Recipe and photo used with permission from: National Chicken Council
