11 Nov Food & Wine Friday: Raspberry Chicken Wings and Wine
This Week In Food & Wine: Raspberry Chicken Wings Recipe & Wine
Many of you probably already know that Washington is famous for its apples, but, did you know the fruit that they’re most responsible for, in terms of total US production? According to Plan Washington (.org), the state of Washington produces nearly 90 percent of the nations raspberries. In light of this, we thought a recipe that included raspberries would be the perfect complement to this weeks Wine Wednesday recommendation, the 2013 Januik Columbia Valley Cabernet Sauvignon.
This $30 bottle of wine, which is a great balance of sweet and full-flavored, is a winner in every sense. In the past we’ve talked about the significance of pairing your wines with foods native to that wines region and this is just one case that we’re excited to share. With a slight blend of Cabernet Sauvignon (88%), Merlot (10%) and Cabernet Franc (2%), and flavors and aromas of blackberry, raspberry, ripe cherry, and vanilla, we believe these raspberry chicken wings paired with this wine will open your eyes to a world of new possibilities.
Pairing red wine and chicken isn’t a food and wine combination most think to make. And that’s because it’s far more common to pair chicken and white wine. But this food and wine pairing is about the two main ingredients, native to Washington states soil: the red wine and raspberries and we think you’ll be floored after this pairing! So let’s get started.
This Raspberry chicken wings recipe, which is courtesy of Driscolls, takes about 1 hour & 20 minutes to make, and feeds up to 10 people. We suggest you start to decant a bottle (or two) of the 2013 Januik Columbia Valley Cabernet Sauvignon now so it’s ready to drink once it’s time to eat. And we won’t hold it against you if you steal a couple of sips while you get your chef on (wink, wink)!
- 1 Tbsp. canola oil
- 1/2 Cup minced yellow onion
- 2 Packages (6 ounces or 1 1/3 cups each) Driscoll’s Raspberries
- 1/3 Cup plus 1 tablespoon packed light brown sugar
- 1 Tbsp. light molasses
- 2 Tablespoons cider vinegar
- 2 Tablespoons Worcestershire sauce
- 2 Tablespoons tomato ketchup
- 2 Teaspoons Dijon mustard
- 1/2 Tsp. hot red pepper sauce
- 1 garlic clove, minced
- 4 lbs. chicken wingettes
- 2 Tablespoons chili or Madras-style curry powder
- 1 Tbsp. kosher salt
- Vegetable oil spray for the baking sheet
- Heat the oil in heavy-bottomed, medium saucepan over medium heat.
- Add the onions and cook, stirring often, until golden, about 5 minutes.
- Add the garlic and cook until fragrant, about 1 minute.
- Stir in the raspberries, brown sugar, molasses, vinegar, Worcestershire sauce, ketchup, mustard and hot red pepper sauce and bring to a simmer.
- Reduce the heat to medium-low and simmer, stirring often, until the raspberries are soft and the juices are slightly thickened, about 10 minutes.
- Transfer to a blender. With the blender lid ajar, puree the raspberry mixture.
- Separate into two portions and let cool, reserving one portion for the glaze and one as a dipping sauce.
- Note: For a less spicy sauce, reduce amount of hot red pepper sauce to 1/4 teaspoon.
- Preheat oven to 425°F.
- Line a large rimmed baking sheet with parchment paper and spray with the oil.
- Pat the chicken wingettes dry with a paper towel then toss them in chili powder, and salt together in a large bowl.
- Spread on the baking sheet, roasting for about 35 minutes (each side once), or until the wings are browned and show no sign of pink when pieced at the bone with the tip of a knife.
- Brush the chicken wings with some of the raspberry sauce and roast until glazed, about 2 1/2 minutes.
- Turn, brush with more sauce, and bake until glazed, about 2 1/2 minutes longer.
- Transfer remaining sauce to a small serving bowl and the wings to a platter and serve warm, with remaining sauce for dipping.
We believe, at least once a week, you should reward yourself with a truly delicious food and wine pairing. You work hard and deserve to sow, eat and drink the fruits of your labor. This week this is that reward we think you’ll absolutely love. The only thing we think would make this food and wine pairing better is an evening sharing it with friends and family. So why not invite everyone over for a Saturday night of Netflix and chill, or maybe just food, wine, games and chill! Still have some wine left after dinner? For dessert try making these Raspberry Sweet Rolls from Sally’s Baking Addiction. After all, you deserve it!
Thanks for joining us for this weeks edition of Food & Wine Friday where we share with you our favorite food and wine recipe pairings. We’re truly excited for you to try this Grape Certified Gold wine paired with this delicious raspberry chicken wings recipe. If you enjoyed this post don’t forget to like it, share it (with your friends), and share your experience with us below. Have a great weekend and we’ll see you next week for another edition of Food & Wine Friday’s. Cheers!