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Home / Food and Wine Pairings / Spicy Zinfandel wings

Spicy Zinfandel wings

Chef, Lenny Redé
Wine Pairings:   Zinfandel

, 

Savvy match: It’s right there in the name, Spicy Zinfandel Wings!

Your next party will be a hit with this easy appetizer and wine pairing.

These spicy Zinfandel wings are a fun and tasty variation on traditional hot wings. I used a little Zinfandel to help bridge the sauce, and the wine added balsamic vinegar to give it some richness. The real secret is tossing the wings with baking powder, making the skin crispy. The second trick is starting slow and low in the oven, mimicking a sous-vide method that will help render the fat and make incredibly tender drumettes. Paired with a Zinfandel, you have a winner. 

Ingredients

Wings
  • 4 pounds chicken wings, cut into wingettes and drumettes (tips discarded)
  • 2 tablespoons baking powder
  • 1 tablespoon Pimenton de la vera (smoked paprika)
  • 1 teaspoon Kosher salt
  • 1 tablespoon black pepper
  Balsamic BBQ Sauce
  • 4 tablespoons butter
  • 1 clove garlic, minced
  • ½ cup red wine (Zinfandel)
  • ½ cup balsamic vinegar
  • ¼ cup brown sugar
  • 1 cup ketchup
  • ¼  cup Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Tabasco
  • 1 tablespoon chili powder
  Blue Cheese Dressing  
  • 1 cup sour cream
  • ¼ cup mayonnaise 
  • 1 teaspoon lemon juice
  • 1/2 cup crumbled blue cheese

Steps

1.

Make the Balsamic BBQ Sauce : In a large saucepan melt butter and add the garlic and red wine. Reduce wine by half.  

2.

Add the remaining ingredients and cook until thickened. Remove from the heat and let cool.

3.

Make the Blue Cheese Dressing : Whisk together sour cream, mayonnaise and lemon juice, add the blue cheese. 

4.

Make the wings: Prepare the wings by drying with a paper towel. Pre-heat the oven to 275 F. Prepare a baking pan by lining with foil and placing a rack on the pan.

5.

Combine baking powder, pimento, salt and pepper.

6.

Toss wings with baking powder spice mixture coating evenly.

7.

Place the wings on the baking tray. Bake at 275F on the middle rack of the oven for 30 minutes.

8.

Increase the temperature to 450F and bake for 45 minutes,  rotating the tray every 20 minutes.

9.

Remove from the oven and let rest for 5 minutes. Toss with warm sauce.

10.

Serve with Blue Cheese Dressing and celery sticks.

Chef Image

About Chef, Lenny Redé

Restaurateur, Chef, Wine Steward, and Educator

Leonard Redé brings a unique blend of culinary and wine expertise to everything he does. An award-winning Pastry Chef, his desserts have graced the tables of Presidential State Dinners for Bill Clinton, he has presented High Tea to the late Princess Diana and created gilded birthday cakes for the Sultan of Brunei. He was nominated for educator of the year when he was a Chef Instructor at the world renowned Le Cordon Bleu College of Culinary Arts. He loves to share his passion for all things gastronomic and he’ll gladly help you navigate the world of wine and is always quick with a wine pairing or recipe.

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