Looking at the recipes, it occurs to me that I've never seen such a multitude of chicken wing recipes -- Buffalo, barbecue, Asian, Spanish, you-name-it. So I decided to try something different, experimented, and came up with this -- a Greek-inspired, or at least sauced with some Greek-influenced flavors, wing served with tzatziki. I think I'll serve it for this weekend's Arkansas-Alabama showdown on Saturday afternoon! —Kayb
small can tomato paste
large red bell pepper, roasted and peeled
large white onion, diced
cloves garlic, minced
red wine, not too dry
red pepper flakes, or to taste
fennel seed, toasted and ground
medium cucumber, seeded and grated
fresh lemon juice
fresh chopped dill weed
In This Recipe
Rinse the chicken wings and leave them to drain on a towel or in a colander. In a large skillet, saute the onion over medium high heat in olive oil until translucent and soft. Add the garlic and cook until fragrant. Add the tomato paste and cook until a rich reddish brown, stirring often.
Peel, seed and dice the roasted red pepper and add to skillet. Add wine and cook for about 5 more minutes. Add cinnamon, oregano, fennel and red pepper flakes, stir well, and add chicken broth. Reduce heat to simmer and cook for about 30 minutes. You may need to add a bit more chicken stock if it gets too thick. Remove from heat and break up any remaining pepper chunks with a stick blender.
Put wings in a bowl and pour sauce over them, tossing to make sure all wings are well coated. Cover bowl with plastic and marinate in refrigerator for at least 4 hours, or overnight.
Drain, reserving marinade. Bake wings on a foil-lined baking sheet for 20 minutes at 350.
While wings are baking, heat remaining marinade over medium heat until bubbling. Add brown sugar and stir well. Keep warm.
Remove wings from oven and brush with reserved, sweetened marinade. Turn heat up to 450 and bake for another 5 minutes, until wings develop a nice crust.
Mix all ingredients and keep refrigerated for at least 2 hours before using.
I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!