Chicken in Red Wine Reduction recipe

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Ingredients

12 shallots, minced
4 cloves garlic, minced
2 cups red wine
2 tablespoons pomegranate syrup
1 tablespoon honey
1 tablespoon rock salt, divided
1 tablespoon soy sauce
1 tablespoon sumac
8 black peppercorns
6 whole cloves, ground
1 teaspoon cornstarch
1 pinch Aleppo pepper flakes, or to taste
12 chicken wings
1 teaspoon poppy seeds

Nutrition Info

341.9 calories
carbohydrate: 37.6 g
cholesterol: 25.7 mg
fat: 6.9 g
fiber: 2.8 g
protein: 13.3 g
saturatedFat: 1.8 g
servingSize: -
sodium: 2023.3 mg
sugar: 10.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Combine shallots and garlic in a large skillet over medium heat, cook and stir until starting to brown, about 5 minutes. Pour in red wine. Add pomegranate syrup, honey, a few pinches of rock salt, soy sauce, sumac, peppercorns, cloves, cornstarch, and Aleppo pepper. Cook and stir until sauce thickens and coats the spoon, 5 to 10 minutes.

  3. Spread chicken wings in a baking dish, sprinkle some rock salt on top. Pour sauce over chicken, spread evenly with a brush.

  4. Bake in the preheated oven, basting occasionally with the brush, until chicken is no longer pink in the center, about 45 minutes. Turn on the broiler, broil chicken until dark, about 10 minutes. Sprinkle poppy seeds on top.

Recipe Yield

4 servings

Recipe Note

This is great served with a salad prepared with fresh za'atar, balsamic, and oil. Be sure to serve with bread so you can scrape that leftover sauce off your plate!

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