This chicken wing appetizer is completely different from the Buffalo Chicken Wings, both in seasoning and method of preparation.
Makes 8 appetizer servings, two pieces to a serving
Chef Paul Prudhomme's Poultry Magic® OR
Chef Paul Prudhomme's Barbecue Magic® OR
Chef Paul Prudhomme's Magic Seasoning Salt®
1½ teaspoons ground ginger
1 teaspoon ground California Beauty chile peppers
½ teaspoon rubbed sage
¼ teaspoon ground cumin
8 chicken wings (see note)
4 tablespoons unsalted butter
½ cup chopped onions
2 teaspoons minced fresh garlic
½ cup dry sherry
2 tablespoons soy sauce
½ cup chicken stock
½ cup honey
How To Prepare
Combine the first 5 ingredients in a small bowl to make the Seasoning Mix. Sprinkle 1 tablespoon of the Seasoning Mix over the wing pieces and rub it in well.
Melt the butter in a heavy 12-inch skillet over high heat. When the butter sizzles, add the wing pieces and brown them on one side. Turn them over, add the onions and garlic, and cook, occasionally scraping the pan, until the chicken is brown on the other side, about 10 to 12 minutes in all. Add the sherry, soy sauce, stock, and remaining Seasoning Mix, stir, and bring to a full boil. Remove from the heat, add the honey, and let sit for 3 minutes.
If you're using a gas broiler, turn it on now. With tongs, remove the wings from the sauce and place them on the broiler pan in a single layer, and broil, turning once, until they are brown and crisp, about 2 minutes on each side. Pour the sauce into a bowl for dipping, and serve with the wings immediately.
Note: Some stores now sell chicken wing "drumettes," already cut to make this and similar recipes. If you use drumettes, you'll need 16 of them.
Copyright©1995 by Paul Prudhomme