Agrodolce Wings Recipes

GRILLED WINGS WITH AGRODOLCE

Steps:

• Make the brine: Place ice in a large container.
• Place remaining ingredients and 4 cups hot water in a pot and bring to a boil. Remove from heat and pour over ice to cool.
• Place chicken in brine for 2 hours.
• Make the agrodolce: In a pan, cook garlic in oil over medium heat for 1 minute. Add chile and cook for 1 minute. Add honey, cover with lid, and cook for 7 minutes or until an instant-read thermometer registers 240°.
• Remove lid and slowly add hot sauce and vinegar. Cook for 12 minutes. Whisk in xanthan gum and cook for 5 minutes. Set aside.
• Preheat oven to 375° and prepare a grill for medium heat (350° to 450°).
• Grill wings until cooked through.
• Toss wings in agrodolce, then arrange on a baking sheet and bake for 5 minutes.
• Arrange wings on a platter and top with green onion, Fresno chile, red onion, lemon juice, olive oil, and salt to taste.

CHICKEN WINGS, AGRODOLCE-STYLE

Steps:

• Preheat the oven to 170ºC/325ºF/gas 3.
• Peel and finely slice the garlic and onions, then deseed and finely slice the chilli.
• Layer up 2 large sheets of tin foil and pile the chicken wings in the middle. Season with a good pinch of sea salt and black pepper, gather up the sides of the foil to make a big bowl, add a splash of water then scrunch all of the edges of the foil to make a parcel.
• Pop the parcel onto a baking tray and cook in the oven for 45 minutes, or until the chicken is beautifully tender and the meat pulls away easily from the bone.
• Meanwhile, make your glaze. Soak the raisins in a cup of boiling water and set aside.
• Heat a lug of oil in a large frying pan over a medium heat, add the garlic, chilli and most of the sliced onion, saving a small handful for later. Cook for 10 to 15 minutes, or until everything is soft and sticky.
• Tip in the raisins, their soaking water and the tinned tomatoes, breaking them up with a spoon.
• Allow to bubble away for 10 to 15 minutes, or until thickened, then add 4 tablespoons each of the balsamic vinegar and honey. Take your time with it and don't be tempted to cook it too quickly - it will be worth it!
• Season with salt and pepper, then add the mixture to a blender (or use a stick blender) to smooth the glaze. Don't go mad as a bit of texture in the glaze is good.
• In a bowl, scrunch up the remaining onion slices with a pinch of salt and a good splash of vinegar and set aside - this will mellow the onions and they will add an incredible sharpness to cut through the sweetness of the deliciously dark, sticky, shiny glaze.
• Check the chicken wings are as tender as you like them. Heat a lug of oil in a large frying pan over a high heat, pick in the rosemary leaves and fry until crispy, then transfer to a small dish for later.
• Keep the pan hot, add the wings and fry until golden. Add the glaze and keep turning the wings to coat them (at this point you can add an extra drizzle of honey, if you like your wings extra sticky).
• Scatter with the quick-pickled onions and crispy rosemary, then get stuck in! Delicious served with griddled bruschetta, if you like.

SPICY AGRODOLCE WING SAUCE

Steps:

• Combine the vinegar, sugar, crushed red pepper, salt and garlic in a medium saucepan over medium-high heat and bring to a boil. Reduce the heat and simmer until the sauce thickens and can coat the back of a spoon, 12 to 15 minutes. Remove from the heat, then add the butter and whisk to combine. Adjust the seasoning if necessary. Use on wings cooked to your preference.

AGRODOLCE WINGS

Steps:

• For the agrodolce sauce: Combine the vinegar, shallot, sugar, peppercorns, mustard seeds and salt in a high-sided skillet. Bring to a boil over high heat and cook until reduced by half and syrupy, 10 to 12 minutes. Remove from the heat, strain into a large heatproof bowl and set aside.
• For the wings: Line 3 rimmed baking sheets with wire racks.
• Pour 6 inches of oil into a large Dutch oven. Clip a deep-fry thermometer to the side and heat the oil to 375 degrees F (or use a deep fryer).
• Meanwhile, divide the wings between 2 of the prepared baking sheets. Sprinkle the wings with salt.
• For the coating: Whisk together the cornstarch, baking powder and salt in a medium bowl. Dredge each wing in the cornstarch mixture and return to the racks.
• For the batter: Whisk together the rice flour, cornstarch and baking powder in another medium bowl. Whisk in 1/2 cup water and the vodka. Working in batches of about 6 wings, dip each dredged wing into the batter and then place directly into the hot oil. Fry until cooked through, about 5 minutes. Remove the fried wings to the third prepared baking sheet. Continue dipping and frying until all the wings are cooked. Keep the oil over the heat.
• For the garnish: Line a plate with paper towels. In the same oil the wings cooked in, carefully add the parsley and basil leaves and fry until crinkly and darker in color, about 15 seconds. (Be careful! The oil may spatter. When adding, step back and away from the oil.) Remove to the prepared plate.
• Once all the wings are fried, use tongs to dip each wing into the agrodolce sauce and place on a platter. Garnish with the fried herbs and get ready to get sticky!

CHICKEN AGRODOLCE

Steps:

• Coat chicken with flour.
• Heat olive oil in a skillet over medium-high heat; cook chicken with garlic, ginger, and bay leaves until chicken is browned, about 5 minutes per side.
• Mix wine, vinegar, and honey together in a saucepan over medium heat; cook and stir until sauce is reduced by half, about 5 minutes. Add orange juice, lemon juice, salt, black pepper, and cayenne pepper and continue cooking until sauce is reduced by 2/3, about 10 minutes. Strain reduction sauce.
• Pour strained reduction sauce over chicken; add pine nuts and simmer over medium heat until chicken is no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).