It’s that time again: another recipe for the Knorr 4. Last time around, I shared with you my Thanksgiving Sandwiches, which is a great way to get in the Thanksgiving spirit a few weeks early, and maybe even practice some of the dishes that you plan to serve on the big day. This time, I wanted to bring you some comforting party food, hence these Lyon-Style Wings. I was inspired to make these by April Bloomfield, of The Spotted Pig here in New York City. Ms. Bloomfield is truly a revolutionary in her industry, so I was excited when I read about her eating Lyon-style chicken in France, but how she wanted a more tangy flavor, so she added more vinegar for a bit of a bite. When made in wing form, the chicken is just as delicious, and is a great way to serve some fun finger food with a twist for some Thanksgiving appetizers or simple finger food for that upcoming football game. Believe it or not, wings don’t always have to be spicy or covered in barbecue sauce! All you have to do to make these delectable wings is sear them in olive oil and butter (you heard me), then cook them in the oven with plenty of red wine vinegar and garlic. The garlic cloves are left unpeeled, so that when you are finally ready to eat, you can pop them out of their skins and spread them on a piece of bread alongside the chicken – I promise you, it’s going to be your favorite part of this dish. The sauce is simply the reduced drippings from the chicken and vinegar, combined with Knorr Homestyle Stock, crème fraîche, and butter – you’re going to be licking your fingers after chowing down on these!
Separate your garlic cloves.
Season your wings with salt and pepper.
Place them in your frying pan with heated oil, skin side down, and cook over medium-high heat until golden on both sides.
Add a tablespoon of butter and coat all the wings, then add in the garlic and bay leaf and place in a 450 degree F oven for 8-10 minutes, until a deep golden color.
Add the red wine vinegar to the chicken and place them back in the oven for 15-20 minutes, until crispy.
Remove the wings from the pan when they are done and add your Knorr Homestyle Stock and 2 1/2 cups of water (or just 2 1/2 cups of chicken stock). Bring to a boil and cook until reduced by about half.
Add in the butter and creme fraiche and cook until thickened, about 5 minutes, then add in the wings and cook for another 5 minutes, until the wings are warmed through and coated in the sauce.
Serve hot with some extra sauce on the side.
- 3 tablespoons extra-virgin olive oil
- 20 chicken wings
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons unsalted butter
- 12 large garlic cloves, unpeeled
- 1 bay leaf
- ⅔ cup red wine vinegar
- 1 container Knorr Homestyle Stock + 2½ cups water (or 2½ cups chicken stock)
- 2 tablespoons crème fraîche
- Preheat the oven to 450 degrees F. In a large, deep skillet, heat the olive oil over high heat. Rub the wings in the salt and pepper, then add them to the pan, skin side down, and cook until browned, about 2-3 minutes, then flip the wings and cook them for another 2-3 minutes. Add 1 tablespoon of butter to the pan and toss it around to coat the wings. Add the unpeeled cloves of garlic and bay leaf to the pan, then place the pan in the oven for 8-10 minutes.
- Remove the pan from the oven and add the red wine vinegar to the pan. Put the pan back in the oven for another 15-20 minutes, until the wings are cooked through and slightly crisp. Remove from the oven and place the wings on another plate.
- Add the Knorr Homestyle Stock and water (or just 2½ cups chicken stock) to deglaze the pan and scrape up all the browned bits. Cook over medium-high heat until the stock and vinegar mixture has reduced to about half, about 10 minutes. Whisk in the crème fraîche and remaining 1 tablespoon of butter, and continue to reduce for another 8 minutes or so. Add the wings back the pan and simmer for another 5-8 minutes, until the wings are heated through and the sauce has reduced more. Toss the wings well in the sauce and serve with vegetables, rice, or flatbread.