Lyon-Style Chicken Wings with Vinegar Sauce
Prep time
Cook time
Total time
Serves: 4
  • 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
  1. 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.
  2. 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.
  3. 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.
Adapted From
Recipe by The Crepes of Wrath at