When we got married, we used to eat buffalo wings almost every weekend. We tried to eat as healthy as we can but these wings were our kryptonite. We are still in love but our stomach can’t take spicy foods any more. I have experimented with new recipes and this is the best wings I have ever made! They fall off the bone and have amazing flavor! Love it!
Red Wine Chicken Wings
20 organic pasture raised chicken wings
2 cups buttermilk
5 cups water
2 basil leaves
1/4 celery stick
good amount of whole peppercorns
Red Wine Sauce
1/2 cup good red wine
1/4 cup chicken stock
2 tablespoons soy sauce
2 tablespoons raw honey or Manuka honey
1 tablespoon Mirin
1 lemon zest
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoons ground ginger
Marinate chicken wings in buttermilk for about an hour and dry them with paper towel.
Bring a pot of water to boil and add a celery stick, basil leaves, and whole peppercorns.
Add chicken wings and cook for 10 minutes. Take out chicken wings and let them cool. Save the chicken stock.
Combine all the ingrdients for sauce and bring it to the boil.
This is optional, but I remove the skin. Chicken wings have too much fat.
Add chicken wings to the sauce and cook about 20 minutes at low heat or until the sauce gets thicker. Stir occasionally.