Wing Recipes

Sauerbraten Chicken Wings

Sauerbraten Chicken Wings recipe

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

  1. Combine water, vinegars, bay leaf, peppercorns, cloves, salt, onion and lemon in saucepan. Bring to a boil, cover and simmer for 10 minutes.
  2. Remove from heat and cool.
  3. Remove 1 cup marinade liquid (try not to get any solid pieces), cover, and reserve in refrigerator.
  4. Place wings in a glass dish and pour remaining marinade over. Cover and refrigerate for 24 hours or overnight.
  5. Heat oven to 450 degrees F. Spray a baking sheet with cooking spray, or cover with aluminum foil or parchment paper.
  6. Remove wings from marinade (discard marinade), shaking a bit to remove any excess liquid.
  7. Place wings on baking sheet, sprinkle with salt, and roast in oven for 40 minutes. Turn wings after 40 minutes.
  8. Return to oven and continue to roast for another 10 to 15 minutes or until wings are crispy and brown.
  9. Towards the end of cooking, melt butter over medium heat in a saucepan.
  10. Add flour to butter, stirring until flour begins to brown (should be golden brown in color), about 3 to 4 minutes.
  11. Slowly add the reserved 1 cup marinade and stock, whisking until smooth and slightly thickened, about 2 to 3 minutes.
  12. Add gingersnaps, whisking until dissolved.
  13. When wings are cooked, remove from oven to a bowl or serving platter.
  14. Pour 1 cup of sauce over wings and toss.
  15. 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



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