These are the ones I make so I can devour chicken wings without feeling guilty. The wings are simmered in stock to remove some of the fat, and the sauce is kept as fat-free as possible without sacrificing any taste. Use the leftover stock as a base for Asian soups or sauces.
Servings: 4
Ready Time: 45 minutes
Sauce
2 tbsp white balsamic vinegar or white-wine vinegar
2 tbsp Dijon mustard
2 tbsp honey
2 tsp hot-pepper sauce or to taste
2 tbsp orange juice
2 tbsp chopped chives
1 tbsp chopped tarragon
1 tbsp chopped mint
Salt and freshly ground pepper
Wings
2 cups chicken stock
2 large cloves garlic, peeled and roughly chopped
2 lbs (1 kg) chicken wings, wing tip discarded, cut in half
Salt and freshly ground pepper
Method
Preheat oven to 450 F.
Combine ingredients for sauce. Season with salt and pepper. Reserve.
Combine chicken stock and garlic in a pot over high heat. Bring to a boil and add wings. Add more stock to cover if needed. Turn heat to medium and simmer wings, stirring occasionally for 8 minutes to 10 minutes or until chicken is almost cooked.
Drain chicken wings and place skin side up on a parchment-lined baking sheet. Sprinkle with salt and pepper. Bake for 20 minutes, turning once or until wings are golden brown and cooked through. Serve with sauce for dipping.
Lucy Waverman