‘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.
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.
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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
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Merry Christmas!!!
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Same to you and your clan CCC! xoxoxo
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Are they excited?!LOL xoxoxo ccc
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I love the way you make something sensational from bargain buys, Kathryn. Happy holiday hugs
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Thanks so much Teagan, happy holiday hugs back to you! xo
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Delicious!! Merry Christmas Kathryn and family. 🙂
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Thank you, and Merry Christmas to you and yours Krystina!
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Thank you sweet friend! What’s your plans for the New Years? 🙂
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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!!!
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Awwww!! Time to relax now. 🙂 Oh the roast sounds delicious. 🙂
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Kathryn – YUMMY
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Thank you Bernadette!
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Looks like another winning dish. Merry Christmas!
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Thanks Karina, Merry Christmas to you too!
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Sounds wonderful… I’ll be looking for chicken wings next week!
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Thank you! You can also use a small cut-up chicken. 🙂
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Looks so yummy
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Thanks Lynn! xoxo
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Xoxo
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This is another one of those simple and yet truly gourmet recipes. Yum!🎨
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Thank you so much!!
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Sounds yummy!
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Why thank you for saying so!
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Garlic and sherry – count me in! I see a little bacon too!
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Yes, bacon! Bacon makes everything better, thanks!
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looks so yummy, perfect for the holidays!
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Thanks Kiki, it is a perfect holiday dish!
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Simple though very delicious recipes!! Thanks for the share Kathryn.
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And thank you for the nice comment!
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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.
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The original recipe called for a small whole chicken cut into 8 pieces, so I think chicken thighs would be just fine!
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This looks super yum!!
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Oh it was out of this world Freda! Thanks!
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‘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!
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Yay, hope you get to make it eventually!
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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!
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Thanks Mollie! I think sherry adds a new level of taste to a lot of foods.
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🙂
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