Serious Eats' Meg Hourihan gets advice on cooking chicken wings from an unlikely source, fancy-pants French chef Daniel Boulud.
DANIEL BOULUD'S CHICKEN WINGS WITH PANCETTA, BELL PEPPERS, AND MUSCAT RAISINS
Makes 4 servings
1/4 pound pancetta, thinly sliced
1/3 teaspoon red pepper flakes
2 1/2 pounds chicken wings
1 yellow onion, sliced
6 cloves garlic, chopped
2 tablespoons dried marjoram
6 yellow bell peppers, peeled, cored, seeded, deveined, and cut into thick strips
8 plum tomatoes, blanched, peeled and roughly chopped
2 cups Italian sparkling white wine
1/3 cup capers
1/2 cup Muscat or golden raisins
- Center a rack in the oven and preheat the oven to 300°F.
- Put the pancetta and red pepper flakes in a cast-iron pot over medium-high heat and sweat until the pancetta releases its fat. Add the chicken wings and cook until golden brown on all sides, 15 minutes. Remove the pancetta and chicken wings. Lower the temperature to medium, add the onion, garlic, and marjoram, and sweat for 6 to 8 minutes. Add the bell peppers and cook for 3 to 4 minutes. Add the tomatoes and wine and reduce the liquid by one-third. Add the capers and raisins, return the chicken wings and pancetta to the pan, and bring to the simmer. Cover and bake for 1 hour.