Tuscan Picnic Chicken Wings with Balsamic Sauce from Grace-Marie’s Kitchen at Bristol Farms

by Lynne on August 31, 2011

Post image for Tuscan Picnic Chicken Wings with Balsamic Sauce from Grace-Marie’s Kitchen at Bristol Farms

The theme for the cooking class at Grace’Marie’s Kitchen last Saturday was Concert in the Park Picnic, featuring dishes that could be make ahead of time and eaten at picnic temperature. The menu included these Tuscan Picnic Chicken Wings, Mini-Red Bell Pepper & Pesto Bites, Chilled Leek and Zucchini Soup, and Limoncello Squares.

These Chicken Wings may be one of the best chicken dishes I have eaten. Ever. When you look at the photo, you see the sauce is that unphotogenic brown color. Do not be deceived! That sauce is brown because it is made with balsamic vinegar and you know what a sublime dance that does on your tongue. Add in honey, red onion, olive oil-braised garlic and flat leaf parsley, and blend til it’s smooth. Indescribable deliciousness. Oh, and the wings themselves are seasoned with rosemary, oregano, thyme and garlic. You are getting the picture now, right?

I ate my Wings along with the class, while Grace-Marie was demonstrating how to make the Limoncello Squares. I was completely wrapped up in getting every last morsel and drip of sauce off my plate, wiping my finger across the plate and then licking said finger. Well, Grace-Marie saw me from across the room and said to the room at large, “Wow, I guess Lynne really likes the chicken. She’s licking the plate!” At which point everyone in the room turned to see Lynne turn bright red, caught in the act. Oops. They had a nice little chuckle. Well, what can I say, it was so good!

Tuscan Chicken Wings 6

The chicken wings are marinated over night in olive oil, wine, garlic, rosemary, oregano and thyme. Then they are dredged in flour and placed on a parchment  lined pan. The remaining marinade with the garlic and herbs is drizzled over and they are baked until brown. The bottom side becomes caramelized and luscious. Crusty on the outside, and soft and moist on the inside. Going to a cooking class at Grace-Marie’s Kitchen is the best!

Tuscan Chicken Wings 2

For additional recipes from Grace-Marie’s Kitchen, look under Categories in the right-hand column.

Grace-Marie Johnston

Grace-Marie Johnston

For more information about the new schedule of cooking classes, visit Grace-Marie online at Bristol Farms or email her at gmj@bristolfarms.com.

Print Recipe Print Recipe

Tuscan Picnic Chicken Wings

Serves 8

Sauce
1 cup extra virgin olive oil
¼ cup garlic cloves, peeled
To season: kosher or sea salt & ground black pepper

1/3 cup balsamic vinegar, or more to taste
3 tablespoons honey, or more to taste
½ cup flat leaf parsley, packed, roughly chopped
½ cup red onion or green onions, thinly sliced
To season: kosher or sea salt & ground black pepper

1. Place the oil, garlic, salt and pepper in a saucepan. Simmer over a low flame until the garlic begins to turn light brown. Cool completely in the saucepan.

2. Combine the cooled oil and garlic with the vinegar, honey, parsley, onions, salt and pepper in a blender. Process until smooth.

Wings
1 cup extra virgin olive oil
½ cup dry white wine
3 tablespoons garlic, roughly chopped
3 tablespoons fresh rosemary, roughly chopped
2 tablespoons dry oregano, crushed
1 tablespoon fresh thyme, chopped
To season: kosher or sea salt & ground black pepper

24 whole chicken wings

2 cups all purpose flour
2 teaspoons kosher or sea salt
½ teaspoon ground black pepper

Chopped flat leaf parsley for garnish.

1. Combine the oil, wine, garlic, rosemary, oregano, thyme, salt and pepper in a container large enough to hold all the wings (or use two containers). Add wings, toss to coat well, cover and refrigerate overnight.

2. Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.

3. Combine the flour, salt and pepper in a shallow container. Dredge chicken in flour, shaking off any excess flour.

4. Arrange on baking sheets. Drizzle remaining marinade over the wings.

5. Bake until golden brown and the chicken is cooked through (35+ minutes).

Serve

1. Arrange wings on a platter and drizzle with some of the sauce. Sprinkle with chopped flat leaf parsley. Serve. Pass extra sauce.

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{ 2 comments… read them below or add one }

Magic of Spice September 2, 2011 at 7:00 pm

Beautiful dish! Love those lovely colorful peppers :)

diane sennott September 25, 2011 at 3:16 pm

These chicken wings with sauce are as wonderful as Lynne describes. Peppers are also very good and easy to make.

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