Port Authority
Crunchy Chicken Wings Tossed in a Plum, Port, and Black Pepper Reduction
30 minutes
Serves 4
AppetizerPortugueseDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
Portuguese petiscos love bold flavors and a little drama. Here, chicken wings go for a crunchy fry and then take a luxurious dip in a sticky, sweet-savory sauce that could talk its way into any tasca in Lisbon.
Ingredients
Yield
4
Instructions
- 01Pat chicken wings dry with paper towels. In a large bowl, toss wings with 1 teaspoon salt. Let rest for 10 minutes.
- 02While wings rest, combine chopped plums, port, garlic, honey, 1 teaspoon black pepper, and vinegar in a saucepan over medium-high heat. Bring to a boil, then reduce to a brisk simmer. Cook, stirring occasionally, until plums are soft and mixture is syrupy and reduced by about half, 10 to 12 minutes.
- 03Remove plum mixture from heat. Transfer to a blender or use an immersion blender to purée until smooth. Return to saucepan and simmer on low to thicken further, about 3 minutes. Season with 1/2 teaspoon salt. Set aside.
- 04In a large bowl, combine flour, cornstarch, and remaining 1/2 teaspoon salt. Dredge the wings in the flour mixture, shaking off any excess.
- 05Heat oil in a Dutch oven or deep heavy pot to 360°F. Fry wings in batches, turning occasionally, until crisp and golden, 7 to 9 minutes per batch.
- 06Transfer fried wings to a wire rack set over a baking sheet. Let cool 2 minutes. Toss hot wings in a large bowl with the plum-port sauce to coat thoroughly.
- 07Arrange wings on a platter. Sprinkle with sliced scallions and remaining black pepper. Serve immediately.
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