Dani Goes South.

romesco

Baked Chicken Wings Two-Ways: Romesco-Rubbed & Asian-Inspired

Appetizers, DinnersDani ColombattoComment
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Happy Sunday! I hope that this weekend you've seen a little sun (or enjoyed some cozy time), hung with someone you like, maybe pet a kitten, all the good things! Speaking of kittens, I'm coming at you this morning with heavy eyelids, and from the standpoint that there isn't enough coffee in the world. My cat, Greg woke up at about 3am (the uzhe), and decided we no longer required sleep. By that, I mean screech-meows from the depths of cat hell. He was fed, everything was fine. He just wanted to hang out, which is equal parts cute, cracks me up, and makes me think we are so, so screwed, hah! Anywho, cat antics aside, I could really use an app platter teleported to me whilst I catch up on this final 3 Bachelor business (so much ew). If I had my pick of teleported app, these baked wings would most definitely make the cut. 

I love a little variety, and as I've mentioned before, I also love when things look like more effort than they really are. It's a total make ahead situation. It's a leftover multi-use sauce situation. It's a damn win all around. Let's get into it. 

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To make your romesco-rubbed wings, season 1 lb flats and drumettes with salt, pepper, and Za'atar seasoning. Add to a large freezer bag. Next, add 7 tbs romesco sauce to the bag, and rub it into the wings. Refrigerate for at least 3 hours, but overnight would be ideal. Boom. That's it! Now, onto the Asian-inspired wings. 

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This is my wonderful Stepdad's recipe, and whenever he makes them, they're gone in minutes. To make your marinade, in a large bowl, combine your soy sauce, brown sugar, Hoisin, honey, garlic, ginger, rice wine vinegar, five spice, and crushed red pepper, and slowly whisk in your sesame oil. Reserve half the marinade. Season 1 lb chicken wing flats and drumettes with salt, pepper, and a pinch of five spice. Add to a large freezer bag, along with half of the marinade. Just like the romesco wings, refrigerate for at least 3 hours, but ideally overnight. 

Preheat your oven to 425F. Line two baking sheets with foil, and place wire racks atop the foil so the heat circulates evenly around the wings. Spray with nonstick spray and add your chicken. Drizzle slightly with olive oil. To a small saucepan, add your reserved marinade, and on medium-low heat, reduce the liquid by about 70% so it's thick enough to brush on your wings while they're baking. Bake for about 35 minutes, turning wings halfway through, brushing each with their respective reserved marinades. Make sure to baste the Asian wings about every 10 minutes or so. 

I served the romesco-rubbed wings with extra romesco, and lemony Za'atar garlic yogurt. The herbaceous yogurt was the perfect compliment to the rich romesco. The fact that the base of the romesco sauce is almonds and crusty bread proved to be an extra source of crunch on the outside of the wings that I was not mad at one bit. It was such a nice Mediterranean departure from the usual Buffalo situation.

For the Asian wings, I went super easy on the condiment front. A simple sesame vinaigrette with rice wine vinegar, toasted sesame oil, and cilantro was the perfect acidic compliment to the slight sweetness of these wings. Which, as someone who isn't huuuuuge on sweet meats, was not overpowering at all. I also made a soy aioli which was literally mayo combined with a couple tablespoons soy sauce, and lots of black pepper (Also v good on artichokes, btw). 

With that, I say, why wing once when you can wing twice? I hope your weekend has been a thing of beauty, friends. 

Romesco-Rubbed Wings

1 lb chicken wing flats and drumettes

7 tablespoons Romesco sauce

2 tablespoons Za'atar

Salt and pepper

Asian-Inspired Wings

1 lb chicken wing flats and drumettes

1/4 c soy sauce

1/8 c brown sugar

1 1/2 tbs. Hoisin

1 tsp. five spice

1/4 c rice wine vinegar

1 tbs honey

3 garlic cloves, minced

2 tbs fresh ginger, grated

1/2 tsp crushed red pepper

1/2 tbs Sriracha 

2 tbs sesame oil

Dips, Sauces, & Marinades: Romesco & Lemony Za'atar Garlic Yogurt

Appetizers, SaucesDani ColombattoComment
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I. Love. A. Double. Down. In this case, a triple-down. Today, we talkin' sauce. Well, sauces, dips, and marinades (oh my), to be exact. These bad boys also work their way into this Friday's recipe, so if you're a planner who semi-trusts me, this just might come in handy for you. 

First, we have a hearty Romesco, which, if you're unfamiliar is a roasted red pepper dip originating from Spain, that has a base of toasted almonds and white bread. It's roasty, tangy, bright, and makes a delicious accompaniment to crudites, sauce for pretty much all meat and seafood, and, in this weekend's case, marinade for some chicken wings. 

Since I am inching my way towards wing-ville, you best believe I have dips on the brain. A lemony Za'atar yogurt sauce makes such a delicious compliment to Romesco-rubbed wings, or the perfect dip partner for a pretty produce board. It would also be really delicious drizzled on falafel, or a gyro situation. Za'atar is a Mediterranean spice blend that only made its way into my cabinet repertoire recently, but I am oh-so glad it did. It's a blend of oregano, Sumac, cumin, and sesame seeds. Save yourself a trip to Whole Foods (Seriously, they were out when I went, ha!), and whip some up at home. 

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To make your Romesco sauce, preheat your oven to 375F, and slice two red bell peppers into quarters. Drizzle with olive oil, and season with salt and pepper. Roast until tender, and slightly charred on each side, about 20-25 minutes, flipping once 15 minutes through. 

Toast one half cup almonds in a dry pan over medium heat, and add to a food processor. Next, add one slice of good quality bread, roughly torn, along with your 2 garlic cloves, and blend until almonds are coarse crumbs. Add your roasted red peppers, zest and juice of one lemon, your red wine vinegar, chopped parsley, salt, and a pinch of crushed red pepper. Switch to puree mode, and slowly drizzle in your olive oil. Taste for seasoning, and add more salt, and pepper, if necessary. It can be stored in your fridge in an airtight container for up to 10 days. Just add an extra drizzle of olive oil on top so it doesn't dry out. At this point, if you're planning on following along with Friday's wing recipe, add about 7 teaspoons of your Romesco sauce to a pound of chicken wings that have been seasoned with salt, pepper, and Za'atar seasoning. Rub into the chicken wings, and set in the fridge (love a freezer bag for this situation) for up to 24 hours before you're going to make them. 

For the lemony Za'atar garlic yogurt sauce, simply combine 2 1/4 cups plain yogurt with 3 minced garlic cloves, 3 chopped scallions, 3 1/2 tsp Za'atar, zest of 1 lemon, plus juice of 1/2 a lemon, a handful of freshly chopped parsley, and salt and pepper in the bowl of a food processor. Puree to combine. Taste for seasoning. I definitely added a fair amount of salt and pepper at this state. Cover with plastic wrap in the fridge until ready to serve. 

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To make your Romesco sauce, preheat your oven to 375F, and slice two red bell peppers into quarters. Drizzle with olive oil, and season with salt and pepper. Roast until tender, and slightly charred on each side, about 20-25 minutes, flipping once 15 minutes through. 

Toast one half cup almonds in a dry pan over medium heat, and add to a food processor. Next, add one slice of good quality bread, roughly torn, along with your 2 garlic cloves, and blend until almonds are coarse crumbs. Add your roasted red peppers, zest and juice of one lemon, your red wine vinegar, chopped parsley, salt, and a pinch of crushed red pepper. Switch to puree mode, and slowly drizzle in your olive oil. Taste for seasoning, and add more salt, and pepper, if necessary. It can be stored in your fridge in an airtight container for up to 10 days. Just add an extra drizzle of olive oil on top so it doesn't dry out. At this point, if you're planning on following along with Friday's wing recipe, add about 7 teaspoons of your Romesco sauce to a pound of chicken wings that have been seasoned with salt, pepper, and Za'atar seasoning. Rub into the chicken wings, and set in the fridge (love a freezer bag for this situation) for up to 24 hours before you're going to make them. 

For the lemony Za'atar garlic yogurt sauce, simply combine 2 1/4 cups plain yogurt with 3 minced garlic cloves, 3 chopped scallions, 3 1/2 tsp Za'atar, zest of 1 lemon, plus juice of 1/2 a lemon, a handful of freshly chopped parsley, and salt and pepper in the bowl of a food processor. Puree to combine. Taste for seasoning. I definitely added a fair amount of salt and pepper at this state. Cover with plastic wrap in the fridge until ready to serve. 

And with that, bangarang! Two dips that also work as sauces and marinades. What's your favorite multi-functional kitchen hack? I'd love to know! Hope to see you back here this weekend for wings two-ways. It's a good one ya'll. May your hump day be a real beaut. 

Romesco Sauce

2 roasted red bell peppers

2 garlic cloves, minced

Zest of 1 lemon

Juice of 1 lemon

1/2 c. toasted almonds

1 slice good bread, roughly torn

3 tbs. red wine vinegar

1/2 cup fresh chopped parsley

1 c. olive oil (plus more to drizzle)

Salt and crushed red pepper to taste

Lemony Za'atar Garlic Yogurt

2 1/4 c. plain yogurt

3 garlic cloves, minced

3 scallions, chopped

Zest of 1 lemon

Juice of 1/2 lemon

1/2 c. fresh chopped parsley

Salt & pepper to taste