beaujolais-Glazed Chicken Wings
Elegant chicken wings glazed with red wine, citrus, and a sweet jelly finish for a rich and balanced flavor.
Equipment
- large pan
- Saucepan
- baking tray
- Rack
- brush
Ingredients
- 3 pounds chicken wings tips removed and split
- 1/3 cup soy sauce
- 1/3 cup orange juice
- 2/3 cup dry red wine
- 2 tablespoons additional red wine
- 3 cloves garlic mashed
- 2 tablespoons chopped ginger root
- 6 tablespoons red currant jelly
- 2 tablespoons grated orange zest
- 1 tablespoon julienne orange zest for garnish
Instructions
- Place the chicken wings in a large shallow pan.
- Mix soy sauce, orange juice, red wine, garlic, and ginger.
- Pour the marinade over the wings and coat well.
- Cover and refrigerate overnight, turning occasionally.
- Preheat the oven to 375°F.
- Line a baking tray with foil and place a rack on top.
- Drain the wings and place them on the rack.
- Reserve the marinade.
- In a saucepan combine red currant jelly and additional wine.
- Heat until melted and smooth.
- Brush the wings with the glaze.
- Bake for 10 minutes.
- Turn the wings, brush again, and bake another 10 minutes.
- Bake until the wings are dark, glossy, and cooked through.
- Remove from the oven and let cool slightly.
- Serve garnished with orange zest.
Notes & Wine Advice
Recipe Notes
These Beaujolais glazed chicken wings can be prepared a day in advance and reheated gently before serving. For best results, keep brushing the glaze during baking to build a rich and sticky coating. Using a rack helps the wings cook evenly and prevents them from becoming soggy.Wine Advice
A light to medium-bodied red wine such as Beaujolais pairs beautifully with these wings. The fruity and slightly peppery notes enhance the sweetness of the glaze and complement the citrus flavors. You can also choose a Pinot Noir for a similar elegant pairing that keeps the dish balanced and refined.Nutrition values
Calories: 280 kcal | Carbohydrates: 15 g | Protein: 18 g | Fat: 15 g | Saturated Fat: 4 g | Sodium: 620 mg | Sugar: 10 g