It’s not a Super Bowl party without a full-blown spread of delicious snacks, and these Rosé Sticky Wings will be your new must-have appetizer. First prepared by our Executive Chef, Becca Richards, as a pairing alongside our wines at Feast Portland, these wings were the hit of the night. No matter which team you’re rooting for, game day will be a major win with these amazing bites.
- 5 lbs. Chicken wings or drumettes
- 1 Bottle Rosé wine
- 1 C brown sugar
- 5 C fish sauce
- 1 Tbsp ground Szechuan peppercorns + 1 tsp for sauce
- 5 garlic bulbs
- 5 Tbsp Olive Oil
- 5 lime leaves
- 2 Tbsp strawberry purée
- 1 tsp garlic powder
- 3 Tbsp corn starch
- Vegetable oil, enough to fill a pot by 1 ½ inches
- 1 ½ -2 C rice flour
- 1 ½ tsp salt
- 1 tsp White pepper
Step 1 (can be made the day before)
Whisk together Rosé, brown sugar, 4 C fish sauce, 1Tbsp Szechuan peppercorns, 10 cloves of garlic smashed, and lime leaves. Set aside 1/2 of the marinade for sauce to use later to coat wings. Pour the rest over wings and marinate for at least 4 hours, best if overnight. Stirring them up a couple times during that period.
Step 2 (day of)
On a low to medium flame, pan fry ½ C – 1C cup (depending on your preference) of minced garlic in olive oil, careful not to burn.Add more olive oil as needed to bring garlic to a nice golden color. Drain garlic and set aside.
Strain marinade you set aside and pour into a saucepan over medium heat. Reduce it by half. In a bowl, whisk corn starch and 1C fish sauce together and make a slurry to avoid clumping. Add the slurry to the reduced marinade. Once mixed, add the strawberry purée, garlic powder, and remaining Szechuan pepper.
Fill a large wide pot with 1 ½ inches of vegetable oil and bring to 375’F on a deep fry thermometer. In a shallow bowl, mix rice flour, salt, and white pepper. Working in small batches, dredge the wings and fry in oil for about 10-12 minutes or until they reach a safe internal temp of 165℉.
In a large mixing bowl, add 5 wings, add 2-4 Tbsp (based on preference) of the fried garlic, and a several tablespoons of the sticky sauce, toss to coat. Repeat until all wings are coated, serve immediately. Cheers!
Chef’s Note: A 5 lb. of bag of wings usually = approx. 25 wings. For cooking purposes, if you’re making other appetizers as well, you can probably get away with serving four wings per person. If the wings are the primary food item, double or triple that amount.
2021 Stoller Willamette Valley
Pinot Noir Rosé
This sip of summer aged in stainless steel creates a balanced and bright Rosé that can be enjoyed all year – if you can save it that long.
Release Date Feb 12, 2022 | SHOP NOW