If you're having a Super Bowl party, here's a great finger food for hungry football fans.
Chicken wings are notoriously high in fat, so I have designed a healthy dipping sauce to make you feel less guilty.
Servings: 6 to 8
3 pounds chicken wings
1 cup white wine
4 large cloves garlic, peeled and roughly chopped
2 teaspoons dried thyme
2 tablespoons Dijon mustard
1 tablespoon honey
1 teaspoon hot sauce, or to taste
1 tablespoon olive oil
Salt and freshly ground pepper
Preheat oven to 450 F. Trim wing tip from chicken wings and discard or use for stock. Cut each wing at the joint, dividing into two sections.
Combine white wine, garlic, thyme, mustard, honey, hot pepper sauce and olive oil in a pot over high heat.
Bring to a boil and add wings. Turn heat to medium and simmer wings, stirring occasionally, for 8 to 10 minutes or until chicken is almost cooked.
Remove from heat. The marinade should be almost gone. Drain chicken wings and place skin-side up on a parchment-lined baking sheet.
Sprinkle with salt and pepper. Bake 20 to 25 minutes or until wings are golden brown and cooked through. Serve with red pepper rouille (see recipe below).