Rosh Hashanah Slathered Chicken

(Makes about 20 wings)

Perfect for Super Bowl Sunday, these zippy wings* can be prepared ahead and re-heated at game time. Don’t forget the napkins!

3 pounds chicken wings

Salt and freshly ground black pepper

1 tablespoon butter

1 tablespoon olive oil

½ poblano chile pepper (or substitute a green bell pepper), finely diced

½ medium onion, peeled and finely diced

1 large clove garlic, smashed and finely chopped

Salt and freshly ground black pepper

¼ cup dry white wine (suggest Sauvignon Blanc or Chardonnay)

1 cup Slatherin’ Sauce Original Recipe

½ cup best quality, low sodium chicken stock

Juice of ½ lime

Dash salt and freshly ground pepper

For the dipping sauce:

Combine 1/2 cup of reduced pan glaze/sauce (see below) with 1/4 cup sour cream

Remove the wings from their packaging and pat dry with several paper towels. Generously season on one side with salt and freshly ground pepper. In a large, sturdy pot (about 9 – 13 quarts big), heat the butter and oil over medium high heat. When melted and sizzling, add the wings in a single layer, seasoned side-down, without crowding. (Note: Do this in batches if necessary!) Season the other side generously with salt and pepper. Cook the wings until golden brown and crispy on the first side. Flip and repeat. When browned on both sides, remove the wings and set aside on a plate. Drain all but 1 tablespoon of the fat from the pan.

Reduce heat to medium high, and add the poblano, onion, garlic. Stir to coat and season generously with salt and black pepper. Cook gently until the vegetables are just translucent, about 5 minutes. Increase the heat to high and add the white wine, stirring the bottom and sides of the pan to pick up any brown bits. Reduce the wine by half. Add the Slatherin’ Sauce, stock and lime juice, stirring to combine. Season lightly with salt and freshly ground pepper. Return the wings to the pot, over medium high heat. (Note: They should have just enough liquid to be covered by half. Add more stock if necessary).  When simmering, reduce the heat to low and cover. Cook very gently on the stove, stirring every 30 minutes or so, for 2 hours, or until very tender.

(Note: The wings can be prepped to this point and refrigerated over-night, or you can proceed from here to quickly finish the sauce and the browning process!)

Heat oven broiler to high. Arrange the wings in a single layer on a broiling rack or roasting pan. Place under the broiler, on the closest rack, and broil until crispy and crusty, about 3 minutes. Flip and repeat on the second side. Set aside on a warm plate when done.  Meanwhile, over medium high heat, reduce the left-over sauce in the pot down to a loose glaze, or about  ¾ cup of sauce total.  Brush the top  of each wing with a pastry brush to lightly coat and glaze the wings. Combine ½ cup of the remaining sauce with ¼ cup sour cream, stirring to combine evenly. Place the dipping sauce in a small bowl surrounded by the delicious, hot wings. May the best team win!

*This recipe was developed by cookbook author and Chef Holly Herrick exclusively for Slather Brand Foods.