Chardonnay Wings

ImageThe reason wings are one of the most versatile dishes is their ability to stand up to a large variety of sauces. With this easy white wine dressing, simply deep­-­fried wings become a quick and special treat. I discovered this recipe when experimenting with a salad dressing during the summer and munching on take­-­out wings. Make a huge garden salad with avocados and blue cheese dressing, and serve these wings on the patio for a special summer ­meal.


In a medium­-­size bowl, combine the cornstarch, white pepper, salt, and cayenne. Mix well. Moisten the chicken in water and dredge the wings in the mixture until well coated. Deep­-­fry until golden brown. Set aside, uncovered.

In a large bowl, combine the extra­-­virgin olive oil, vinegar, wine, salt, pepper, and dried spices. Using a garlic press, crush the garlic into the mixture and blend well. Add the peppers and onion and adjust the seasoning to taste with salt and pepper. Place the chicken wings in a large shallow bowl, cover with the chardonnay dressing, and toss well, coating each wing thoroughly. Alternatively, serve the wings dry, with the chardonnay dipping sauce on the ­side.


1 cup ­cornstarch

1⁄2 tablespoon white ­pepper

1⁄2 tablespoon ­salt

1 teaspoon cayenne ­pepper

30 chicken wings, jointed and small wing joint ­removed

Oil for deep-frying


Chardonnay ­Dressing

2 cups extra­-­virgin olive ­oil

1 cup white wine ­vinegar

1⁄2 cup chardonnay ­wine

1 teaspoon ­salt, or to taste

1 teaspoon coarsely ground black ­pepper, or to taste

1 teaspoon mustard ­powder

1 teaspoon dried­ basil

1 teaspoon dried ­oregano

1 teaspoon dried ­tarragon

2 garlic ­cloves

1⁄2 red bell pepper, ­diced

1⁄2 green bell pepper, ­diced

1⁄4 small white onion, ­diced

Serves 6


[This recipe originally appeared in my book, Wing It! (Clarkson Potter)]


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