Forget everything you thought you knew about chicken wings. This recipe elevates the classic pub snack to a sophisticated, restaurant-quality dish, all while remaining surprisingly simple to make, even in a hotel room! Rich, deep flavors from a robust red wine reduction coat tender, juicy chicken wings, creating a truly unforgettable taste experience. The combination of savory, sweet, and slightly tangy elements is perfectly balanced, and the beautiful glossy finish is as appealing to the eye as it is to the palate. You’ll be amazed at how easy it is to impress your friends or even treat yourself to a delicious meal on the go.
This recipe is perfect for those short on time or limited kitchen equipment; we've streamlined the process for maximum flavor with minimum fuss. Ready to experience the magic? Let's dive into the step-by-step guide to making these incredible Red Wine Chicken Wings, guaranteed to be a new favorite!
Tools Needed
- Frying pan
- Pot
- Whisk
Ingredients
- Chicken wings: 6 pieces per serving
- Ram, white squid
- Pepper: 1/4 teaspoon
- Crispy flour: 1/4 teaspoon
- Water: 1 tablespoon
- Ketchup: 200 grams
- Granulated sugar: 1 tablespoon
- White soy sauce: 1/4 teaspoon
- Ground white pepper: 1/4 teaspoon
- Sesame oil: 1 tablespoon
- Plain water
- Roasted white sesame seeds: 5 grams
- Taiwanese kale
- Salt: 1 teaspoon
- Vegetable oil: 1 teaspoon
Step-by-Step Instructions
Step 1. Prepare the Chicken Wings
- Introduce the ingredients.
- Marinate the chicken wings. Mix chicken wings with ram, white squid, pepper, crispy flour, and water. Marinate for a mild flavor.
- Heat oil in a pan on high heat. Fry the marinated chicken wings until lightly cooked and the flour sticks to the chicken.
Step 2. Make the Red Wine Sauce
- Combine ketchup, granulated sugar, white soy sauce, ground white pepper, sesame oil, plain water, and roasted sesame seeds in a pan. Heat until the sugar dissolves and the ingredients are mixed.
Step 3. Cook the Taiwanese Kale
- Boil Taiwanese kale with salt and vegetable oil for a vibrant green color.
Step 4. Combine and Serve
- Combine the fried chicken wings with the red wine sauce.
- Serve the red wine chicken wings with the blanched Taiwanese kale.
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Tips
- For restaurants or resorts and hotels, this recipe is versatile for both eating and selling.
- A thin layer of flour helps the chicken cook faster and look appealing when fried.
- For larger quantities, fry in batches to ensure even cooking.
- Blanch the vegetables quickly in boiling water to maintain their color and crispness. Then, immediately transfer them to ice water to stop the cooking process.
- The red wine sauce recipe is adaptable for various dishes.
Nutrition
- N/A
FAQs
1. Can I use a different type of red wine?
Yes! A full-bodied red like Cabernet Sauvignon or Merlot works best, but a Pinot Noir or even a Zinfandel can add a unique twist.
2. What if I don't have an oven in my hotel room?
You can adapt this recipe for stovetop cooking. Simmer the wings in the red wine sauce until cooked through, ensuring they are frequently turned to prevent burning.
So there you have it – a restaurant-quality meal created with minimal effort and readily available ingredients. These Red Wine Chicken Wings are a testament to the fact that delicious food doesn't require a fancy kitchen or hours of preparation. Enjoy the delicious results and impress your friends (or yourself!) with this simple yet sophisticated recipe.