FOOD + ENTERTAINING
SMOKIN’ SWEET CHICKEN WINGS
WITH CHERRY BARBECUE GLAZE
Makes 4 servings
2 tablespoons unsalted butter
½ medium sweet onion, such as
Vidalia, finely chopped
1 large habanero chile, seeded and
minced
¾ cup cherry preserves, preferably
sour cherry
⁄ 3 cup fresh lime juice
1
Salt and freshly ground black pepper
3 ½ pounds chicken wings, tips
discarded and wings split
In a medium saucepan, melt the butter.
Add the chopped sweet onion and cook
over moderate heat, stirring occasion-
ally, until the onion is softened and
lightly browned, about 5 minutes. Add
three-fourths of the minced habanero
chile and cook for 1 minute, just until
softened. Scrape the onion and habanero
into a blender, add the cherry preserves
and lime juice and puree until smooth.
Return the cherry glaze to the saucepan
and bring it to a boil over moderately
high heat. Stir in the remaining minced
habanero chile and season the glaze
with salt and black pepper. Transfer the
glaze to a small bowl.
Light a grill or preheat a broiler and
position a rack 8 inches from the heat
source. Season the chicken wings all
over with salt and black pepper and
grill over moderately high heat, turn-
ing occasionally, until lightly charred
and crispy, about 20 minutes. Alter-
natively, broil the wings for about 20
minutes, turning occasionally, until
they are crispy.
Transfer the chicken wings to a large
bowl and toss with one-third of the
cherry glaze. Return the wings to the
grill or broiler and cook, turning once,
just until sticky and caramelized,
about 2 minutes. Return the chicken
wings to the bowl and toss with
another one-third of the cherry glaze.
Transfer the glazed wings to a serving
platter and serve with the remaining
glaze on the side.
Recipe from Grace Parisi, Food & Wine
MAKE AHEAD: The cherry glaze can
be refrigerated for up to 3 days. Bring to
room temperature before using.
FALL 2017
65