Braised Chicken Wings in Garlic and Sherry

24 Dec
Braised Chicken Wings in Garlic and Sherry

Braised Chicken Wings in Garlic and Sherry

‘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.

Browning the Chicken Wings

Browning the Chicken Wings

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.

Cooking the Garlic

Cooking the Garlic

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.

Roasted Chicken Ready to Finish Off

Roasted Chicken Ready to Finish Off

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.

Braised Chicken Wings in Garlic and Sherry

Braised Chicken Wings in Garlic and Sherry

Download and Print this Recipe

Download and Print this Yummy Recipe!

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40 Responses to “Braised Chicken Wings in Garlic and Sherry”

  1. apuginthekitchen December 24, 2016 at 11:48 am #

    What a delicious recipe Kathryn. Wow, it looks incredible I would like this better than hot wings or buffalo wings. This is an elegant way to serve them and the pan juices have me drooling. Merry Christmas.

    Liked by 1 person

    • anotherfoodieblogger December 24, 2016 at 11:49 am #

      Thank you so much Suzanne. This is a recipe I’d make again, I’d probably try it maybe with a whole cut-up chicken next time? Merry Christmas to you too! xo

      Like

  2. Cheryl "Cheffie Cooks" Wiser December 24, 2016 at 11:48 am #

    Merry Christmas!!!

    Liked by 1 person

  3. Teagan Geneviene December 24, 2016 at 12:19 pm #

    I love the way you make something sensational from bargain buys, Kathryn. Happy holiday hugs

    Liked by 1 person

  4. Kouzounas Kitchen December 24, 2016 at 12:38 pm #

    Delicious!! Merry Christmas Kathryn and family. πŸ™‚

    Liked by 1 person

    • anotherfoodieblogger December 24, 2016 at 1:02 pm #

      Thank you, and Merry Christmas to you and yours Krystina!

      Liked by 1 person

      • Kouzounas Kitchen December 28, 2016 at 1:13 pm #

        Thank you sweet friend! What’s your plans for the New Years? πŸ™‚

        Liked by 1 person

      • anotherfoodieblogger December 28, 2016 at 2:06 pm #

        Nothing special, our New Year’s parties are long over, lol! OH! I made a chuck roast with your Santorini Spice for dinner last night. My husband said it was the best roast I ever made!!!

        Liked by 1 person

      • Kouzounas Kitchen December 28, 2016 at 4:04 pm #

        Awwww!! Time to relax now. πŸ™‚ Oh the roast sounds delicious. πŸ™‚

        Liked by 1 person

  5. Bernadette December 24, 2016 at 1:42 pm #

    Kathryn – YUMMY

    Liked by 1 person

  6. Karina Pinella December 24, 2016 at 2:50 pm #

    Looks like another winning dish. Merry Christmas!

    Like

  7. goatsandgreens December 25, 2016 at 5:25 am #

    Sounds wonderful… I’ll be looking for chicken wings next week!

    Liked by 1 person

  8. Lynz Real Cooking December 25, 2016 at 9:32 am #

    Looks so yummy

    Liked by 1 person

  9. Cooking For The Time Challenged December 26, 2016 at 9:58 am #

    This is another one of those simple and yet truly gourmet recipes. Yum!🎨

    Liked by 1 person

  10. a little Swiss, a little Canadian December 26, 2016 at 11:57 am #

    Sounds yummy!

    Liked by 1 person

  11. cookingwithauntjuju.com December 26, 2016 at 1:03 pm #

    Garlic and sherry – count me in! I see a little bacon too!

    Liked by 1 person

  12. Kiki December 26, 2016 at 1:35 pm #

    looks so yummy, perfect for the holidays!

    Liked by 1 person

  13. Sumith December 27, 2016 at 8:26 am #

    Simple though very delicious recipes!! Thanks for the share Kathryn.

    Liked by 1 person

  14. Karen December 28, 2016 at 2:15 pm #

    I’m one of the few people that don’t care for wings but I think boneless chicken thighs would be great cooked like this.

    Liked by 1 person

    • anotherfoodieblogger December 28, 2016 at 3:58 pm #

      The original recipe called for a small whole chicken cut into 8 pieces, so I think chicken thighs would be just fine!

      Liked by 1 person

  15. Freda @ Aromatic essence January 1, 2017 at 12:30 pm #

    This looks super yum!!

    Liked by 1 person

  16. ChgoJohn January 2, 2017 at 9:17 pm #

    ‘m always on the lookout for wing recipes, Katheryn, and this one sounds like a keeper. These are not on the “approved diet” list but this, too, shall pass. I’m pinning the recipe for when it does. Thanks!

    Liked by 1 person

  17. FrugalHausfrau January 10, 2017 at 8:57 pm #

    I saw this earlier and guess I forgot to comment! Everything in this dish sounds amazing. Bacon, sherry, and bread to sop up everything! Yum!

    Liked by 1 person

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