Super-delicious sticky chicken wings with Pedro Ximénez
Sticky chicken wings with the perfect blend of spicy heat and sweet flavor are an absolute favorite! Have you ever noticed that this inexpensive, yet oh-so-delicious treat gets eaten first at parties? I recently had the best sticky chicken wings ever at Paul Ainsworth's Caffè Rojano in Padstow. When I asked the waiter what made them so good, he told me the secret was in the Pedro Ximénez glaze. So, I couldn't resist trying to make them myself.
What is Pedro Ximénez?
The Pedro Ximénez grape variety is found mainly in southern Spain and is known for its rich sugars. The grapes are dried on wicker baskets in the sun and wind, for up to two weeks. The juice, pressed from the grapes, is highly concentrated and contains very high levels of sugars, causing the fermentation to spontaneously stop at 14% alc.vol. The wine is then fortified with alcohol to vino dulce, a sherry type. This wine is often blended with other sherries into commercial blends, and some wineries bottle the Pedro Ximénez unblended. The wine is syrupy, dark and super sweet. While it's almost impossible to drink pure, Pedro Ximénez is absolutely delicious when paired with vanilla ice cream or incorporated into sauces.
Recipe: Super-delicious sticky chicken wings with Pedro Ximénez
This recipe makes the most delicious sticky chicken wings for 4 people.
Ingredients:
- 750 g chicken wings
- 300 ml Pedro Ximénez sherry
- 3 tablespoons molasses
- 1 tablespoon brown sugar
- 4 tablespoons soy sauce
- 1 teaspoon smoked paprika
- 2 tablespoons chili sauce
- 125 ml passata
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Step 1: Make the Pedro Ximénez glaze.
As the waiter at Caffè Rojano pointed out, the key is to reduce, reduce, and reduce. To start, bring the Pedro Ximénez sherry to a boil in a pot and reduce by half. Then mix in all the other ingredients, except for the chicken wings. Let that reduce further until you have a nice thick, syrupy sauce. Finally, let it cool.
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Step 2: Marinate the chicken wings
Remove the tips of the chicken wings, then season them with salt and pepper. Next, mix them with three-quarters of the Pedro Ximénez glaze and let them marinade for at least two hours. The longer you marinate the chicken wings, the tastier they'll be. Save the rest of the glaze to coat the chicken wings during cooking.
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Step 3: Grilling the chicken wings
Start by lighting the barbecue, place a heat shield and bring the temperature up to 170°C. Put the chicken wings on the grill and cook with indirect heat for 20 minutes with the lid closed. You can brush the chicken wings with some Pedro Ximénez glaze now and then.
You can also roast the chicken wings in the oven. Preheat the oven to 170°C and place the chicken wings in a baking dish. Cook the wings in the oven for 20 minutes, brushing them occasionally with some Pedro Ximénez glaze.
These delicious sticky chicken wings are the perfect party snack, served up on a large platter for all to enjoy. Or serve them with a side of steaming hot rice and fresh, crisp greens for a great meal!
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Papas arrugadas are always a big hit, too! I got the original recipe from Gran Canaria.