Recipe: Sauerbraten Chicken Wings and Dipping Sauce

SAUERBRATEN CHICKEN WINGS

4 lbs chicken wings, tips removed
FOR THE MARINADE:
3 cups water
3/4 cup red wine vinegar
3/4 cup cider vinegar
2 bay leaves
9 peppercorns
5 whole cloves
1 1/2 teaspoons kosher salt
2 medium onion, diced
1 lemon, cut into eight wedges
1/2 teaspoon salt
1/2 cup chicken stock
FOR THE DIPPING SAUCE:
1 1/2 tablespoons butter
1 1/2 tablespoons flour
4 tablespoons crushed ginger snaps

TO MARINADE THE CHICKEN WINGS:
Combine water, vinegars, bay leaf, peppercorns, cloves, salt, onion, and lemon in saucepan. Bring to a boil, cover and simmer 10 minutes. Remove from heat and cool.

Remove 1 cup marinade liquid (try not to get any solid pieces), cover, and reserve in refrigerator. Place wings in a glass dish and pour remaining marinade over. Cover and refrigerate for 24 hours or overnight.

WHEN READY TO COOK:
Heat oven to 450 degrees F. Spray a baking sheet with cooking spray, or cover with aluminum foil or parchment paper.

Remove wings from marinade (discard marinade), shaking a bit to remove any excess liquid. Place wings on baking sheet, sprinkle with salt.

Roast in oven for 40 minutes. Turn wings after 40 minutes. Return to oven and continue to roast for another 10-15 minutes or until wings are crispy and brown.

MEANWHILE, TO MAKE THE DIPPING SAUCE:
Towards the end of cooking, melt butter over medium heat in a saucepan. Add flour to butter, stirring until flour begins to brown (should be golden brown in color), about 3-4 minutes. Slowly add the reserved 1 cup marinade and stock, whisking until smooth and slightly thickened, about 2-3 minutes. Add gingersnaps, whisking until dissolved.

TO SERVE:
When wings are cooked, remove from oven to a bowl or serving platter. Pour 1 cup of sauce over wings and toss. If desired, add remaining sauce (about 2/3 cup) or serve passed as dipping sauce with wings.

Makes 4 servings
Adapted from source: National Chicken Council