Slather it On! Slatherin Chicken Wing Recipe - WishBox

Slather it On! Slatherin Chicken Wing Recipe

Posted on March 04, 2014 by Emilie Dawson

Whilst looking for inspiration for my next blog post, I spotted some spicy Slatherin Sauce kicking around our office. In childhood my parents referred to me as the "condiment queen" due to my love of covering normal food with whatever I could find, and it's only gotten slightly more refined in my old(er) age.

So, spicy Slatherin' in tow I went to Slatherin Sauce's website and found their Sweet N' Hot Pepper Wing recipe.

    

While these would do great on the grill, my propane tank was recently stolen, so I used the stove-top and broil method. Note: The recipe calls for 2 hours of simmering, but you can either cook them right away or put them in the fridge till it's time to prepare them!

You'll need:

A large sturdy pot or wok

Basting brush

 

Ingredients:

3 lbs. chicken wings (1.4 kg)

Salt and black pepper

1 TBSP butter

1 TBSP extra virgin olive oil

½ poblano chile pepper (I used a red bell pepper and half of a jalapeno),  finely diced

½ medium onion, peeled and finely diced

1 large garlic clove, smashed and finely chopped

¼ cup dry white wine  (Sauvignon Blanc or Chardonnay)

1 cup Slatherin’ Sauce Original (or spicy) Recipe

½ cup low sodium chicken stock

Juice of ½ lime

 

For the dipping sauce:

Combine 1/2 cup of reduced pan glaze/sauce (see below) with 1/4 cup sour cream

-First pat the wings dry and season one side with salt and pepper generously.
-Put the butter and olive oil in the pot on medium heat until it's bubbly and evenly coated the pan bottom
-place wings seasoned side down in an even layer (you may need to cook in shifts depending on how much room you have)
-while they're browning in the pan season the other side with salt and pepper
-then flip the wings and brown the other side
-once browned place wings on a plate and set aside
-save one TBSP of the fat in the pan
-then sautee the onion, pepper and garlic in the fat until transluscent (about 5 minutes)
-turn the heat up to high and add the white wine stirring until it's reduced by half
-then add the lime juice, chicken stock and Slatherin' Sauce 

-Once the ingredients are melded, add the chicken wings back to the sauce. They should be covered about halfway with the sauce, if not add more stock.

 

         After the pan fry...                                                   Simmering away...

 

Now the wings will simmer for two hours, with stirring every half hour. 

-If these are a meal for a later occasion simply stick them in the fridge

-OR set your oven to broil. 

-Place wings on a broiling rack or roasting pan

-Cook for about 3 minutes on both sides, or until wings are crispy and crunchy.

For a delicious dipping sauce simply mix 1/2 cup of the sauce from the pan and 1/4 cup sour cream. (For a thicker sauce use more sour cream).

 

Finally brush the wings with the remaining sauce for a bright delicious glaze.

This was my first time making my own wings and I loved how they turned out. They were spicy and sweet thanks to the peppers and white wine reduction, and fall off the bone after the 2 hour simmer. They were a bit messy, but I knew what I was getting into with this dish... 

For more unique recipes, check out Slather's website (linked at the top of this post), and try both Slatherin' sauces for yourself!

 

  

Posted in American Food, BBQ, Recipes


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