I’ll tell you a secret – I love a good chicken wing. Love isn’t a strong enough word to describe how I feel about a succulent, crispy, perfectly seasoned wing. So many places get them right, and I’m not ashamed to say I love the wings at Hooters and Buffalo Wild Wings. One problem with those places, however, is the quality of the meat they are using. I’m sure those chickens did not come with their papers – chances are they are mass produced, factory-farmed, miserable little creatures. Winelandia believes in eating locally and sustainably, so we try our best to eat responsibly-farmed meat. Pasture-raised chicken tastes better, is healthier for you, and better for the environment. The other issue is that wings in restaurants are almost always deep-fried. It’s bad enough wings are full of fat – frying them isn’t helping the situation.
Leave it to me to try and health up and green-wash a chicken wing party platter. They may not technically fall into the “health foods” category, but they are certainly better than what you get at Hooters. After several attempts at getting these wings just right, I’ve finally found enough success to share the recipe and technique with you. First of all, these wings are baked – not fried. We roast them at a high temperature on a wire rack over a cookie sheet with only salt and pepper on them – no oil. They have enough fat in the skin to baste themselves, and we want to render all of that fat out so they aren’t getting soggy in a pool of their own fat while they cook. The elevated dry-roasting at a high temperature also breaks down the connective tissue so that the meat just falls off the bone, making them easier to eat.
We finish them off with a yummy honey-sriracha glaze, adapted from a FoodNetwork.com recipe. If you’ve never heard of Sriracha sauce, it’s a Thai chili-garlic sauce originating from Thailand (but lots of it is produced in California). I cut back on the butter in the glaze and changed up the cooking method, so it’s not quite the same recipe. I left the proportions of honey and sriracha the same, though, because I felt it was already perfectly balanced between spicy and sweet.
To pair wine with your chicken wings, look for an off-dry Riesling, off-dry Gewurtztraminer, off-dry Chenin Blanc, or an inexpensive sparkling wine with a little bit of residual sugar. You could also pair an aromatic dry white wine, because the wings have enough sugar on them already to temper the heat. A slightly sweet wine will pair better, but a dry wine would be just fine as well. I paired a delicious Blanc de Blanc Champagne from Jacques Lassaigne, which was totally uncalled for and absolutely perfect. If you want to splurge and enjoy your wings with a bottle of real Champagne, go for it – you won’t regret it.
Honey Sriracha Chicken Wings
Author: Tala Drzewiecki
adapted from FoodNetwork.com
2 lbs. pasture-raised chicken wings, tips removed, cut into two pieces (wings & drumettes)
1/3 cup local honey
1/4 cup sriracha chili sauce
4 tbsp. unsalted butter
2 tsp. soy sauce
1 tbsp. lime juice
salt & pepper
Wire rack (about the same size as the baking sheet)
Non-stick cooking spray
- Preheat oven to 400F
- Line the baking sheet with aluminum foil.
- Spray your wire rack with non-stick cooking spray and set on top of the foil-lined baking sheet.
- Pat your wings dry, and toss them in a bowl with plenty of salt and pepper.
- Put the wings on the wire rack and bake at 400F for 40 minutes, turning once halfway through.
- While the wings are roasting, prepare the sauce. Combine the sriracha, honey, butter, and soy sauce in the pan over medium heat until it starts to bubble. Turn the heat off, add the lime juice, and stir. Set aside.
- Remove the wings from the oven and toss them in a bowl with half of the sauce. Put them back on the wire rack over the baking sheet and return to the oven for another 10 minutes.
- Remove the wings from the oven and toss again in the same bowl with the other half of the wing sauce.
- Garnish with parsley or sliced green onions, and serve with your favorite sparkling or off-dry white wine.