California Central Coast Recipes

Party Wings Romantic Table Style

One of our long-time favorite ways to serve chicken to a group of guests is our chicken "Party Wings Romantic Table Style." It's a recipe that's really manageable and not too messy. We've made these party wings for gatherings when we know that there will be no formal seating arrangements. Serving chicken this way is very convenient if the guests are standing and moving around, and the wings are not very messy to handle.

Because these little poultry gems are NOT fried or smothered in a barbecue sauce, I irreverently refer to this recipe as "naked chicken drummettes." They are marinaded overnight in our own "sweet-sour with a kick" light marinade then baked in the oven for thirty minutes or so. When they're almost done, they are lightly browned under the broiler for a little extra crispiness, then served on a serving platter or bowl. This recipe does take a little planning because the chicken requires time to marinate. For best flavor we recommend overnight marinating.

If you're going to be serving a bunch of meat-eaters, consider instead of using the chicken wings, use chicken drum-sticks. They are more meaty than the wings. You may need to increase your cooking time by five or ten minutes. If you prefer, and the weather if fine, you can also grill the chicken --it is equally delicious.

Finally, we offer two dipping sauces to complement the wings, a spicy one made from the concentrated marinade, and a mellow Gorgonzola sauce. I know you'll like them! 2018, Party Wings Romantic Table Style
Preparation time: 15 minutes
Cooking time: 40 minutes
re-calculate ingredients for:


3 pounds Chicken Party Wings

The Marinade
1/2 cup Dry Red Wine , a young Sangiovese works well
1/2 cup Red Wine Vinegar
3 Tablespoons Dark Molasses
1 Tablespoons Sugar
3 Cloves Garlic Minced
2 Tablespoons Worcestershire Sauce
2 to 3 Tablespoons Louisiana Hot Sauce
2 Tablespoons Lemon Juice
1 Tablespoons Italian Seasoning
1 teaspoons Red Pepper Flakes
1/2 teaspoons Black Pepper
1/2 teaspoons Salt

The Hot Dipping Sauce
Left Over Marinade
Pan Dripping from Baked Chicken
1 Tablespoons Corn Starch dissolved in -
1/4 cup Cold Water.

The Gorgonzola Sauce
1 Shallot minced
1 Tablespoons Butter
1/4 cup Dry White Wine
1-1/2 to 2 ounces Gorgonzola crumbled
2 cups Heavy Cream
White Pepper and Salt to taste

Preparation Directions.

1 Mix all the marinade ingredients in a small bowl and stir well to dissolve the molasses and sugar. Taste the marinade and correct the seasoning to taste.

2 Rinse off the chickens wings and pat dry. Trim off any excess fat or hanging skin. Place the chicken wings in a plastic bag large enough to easily hold the wings. A 2 gallon zip-lock bag works very well. Pour in the marinade and seal the bag. Give the bag several shakes to coat the chicken well and place in the refrigerator for at least 3 to 4 hours --preferably overnight. Occasionally during the marinating period give the bag a shake and a turn to keep all the chicken well coated while marinating.

3 To cook the chicken, preheat your oven to 350F. Remove the chicken wings from the marinade and place the chicken wings in a broiler safe foil lined baking pan large enough the hold the chicken without crowding. The foil lining is for easy clean up, you can skip it if you wish. Drain the marinade into a sauce pan and save for later.

4 Put the chicken into the 350F preheated oven and bake for 30 minutes. Half way through the cooking period turn the wings over and drain the pan juices into the sauce pan with the saved marinade.

5 While the chicken is baking, make the Gorgonzola sauce. In a small sauce pan over medium heat, melt the butter and saute the minced shallot until soft and translucent. De-glaze the pan with the white wine, turn up the heat to medium high and reduce the wine to almost gone. Add the cream and bring to a simmer. Continue simmering until the cream is reduced by half. Add in the crumbled Gorgonzola and mix well in to the cream. Add salt and white pepper to taste, and set aside keeping warm for later until ready to serve with the chicken.

6 While the chicken is finishing baking, place the marinade sauce pot over medium high heat and reduce the marinade down by half. If the marinade seems a bit watery to taste, turn the heat down to medium and while stirring constantly, gradually add the dissolved corn starch and water mixture. Add just enough to the reach desired thickness. Reduce the heat to low, and continue to cook for a couple of minutes until the corn starch turns clear. set aside keeping warm for later until ready to serve with the chicken.

7 At the end of the baking time, place the chicken under the broiler for 5 to 10 minutes, turning each piece once to brown the pieces to a nice bronze finish all over.

8 To serve, place the chicken on platter accompanied by separate dipping bowls filled with the spicy reduced marinade and the Gorgonzola Sauce.

Wine and Food Pairing and Serving Suggestions.

If you like to serve a white wine, serve with a slightly sweet Riesling or Gewurztraminer. If you are leaning towards a red, serve with a young low tannin Zinfandel or a Malbec.

A tip from Sue!

Make your salt and pepper your "right -hand" aid

An easy tool to have handy at all times in your kitchen is your customized combined salt and pepper shaker. Buy a clear plastic shaker with a handle on it. Make yourself a "customized salt and pepper combo or "house blend." Ours is three parts ground pepper to one part salt. Having one of these handy really cuts the prep time down when doing breading and preliminary cooking!