‘Tis the season to be jolly! I scored big on some extra-large chicken wings in the half-price bin, and set out on a mission to find a method to cook them that did not involve Frank’s or BBQ sauce. Much to my delight, I stumbled upon a recipe made by a fellow foodie blogger I follow! Lea Ann over at Cooking on the Ranch shared her recipe for this earlier in the year, which was adapted from Saveur magazine. The back story behind this chicken is a delight to read, so click on over if you are so inclined —> Delores’s Broken-Hearted Chicken.
This chicken and sauce is no-lie finger-licking good! The hubs and I devoured this along with some rice pilaf and baby brussels sprouts, and sopped up the juices with some crusty garlic bread. I wish everyone a very Merry Christmas or whatever holiday you may celebrate this time of year, and a delightful Festivus for the rest of us!
Braised Chicken Wings in Garlic and Sherry
Adapted from Saveur
2 pounds extra-large chicken wings, or small chicken cut into pieces
Salt and ground black pepper, to taste
1⁄2 cup flour put in bowl or on plate
2 slices thick-cut bacon, roughly chopped
2 tablespoons grapeseed oil
5 cloves garlic, thinly sliced
1 cup homemade or low-sodium chicken stock
1⁄2 cup dry sherry
2 tbsp. unsalted butter, cut into 1⁄4″ cubes
2 tablespoons roughly chopped parsley, optional, for garnish
Crusty bread, for serving
Preheat oven to 350 degrees. Season chicken with salt and pepper, and dredge in flour; set aside. Cook the chopped bacon in a skillet over medium-high heat, stirring, until the fat renders, about 5 minutes. Using a slotted spoon, transfer bacon to a plate lined with paper towels and set aside.
Add oil to skillet with the bacon grease, and working in 2 batches, add chicken, and cook, turning once, until browned on both sides, about 12 minutes. Transfer to a plate and set aside.
Add garlic to the skillet and cook until golden brown, about 1-2 minutes. Do not let the garlic burn! Add stock and sherry, deglazing the pan with a wooden spoon to scrape up the crispy bits. Place chicken skin-side down in a roasting pan and pour the skillet juices over the chicken.
Place chicken in oven, and cook for 20 minutes. Remove from oven, flip chicken with tongs to skin-side up, then sprinkle with reserved bacon and dot with butter. Baste the chicken a couple of times until cooked through and skin is crispy, about 20 more minutes. Serve with crusty bread for sopping up the delicious juices.