Red Wine Glazed Chicken Wings
Red wine contributes rich flavor and a deep color to the glaze. Serve with crisp crudite like carrots and celery for any extra dipping sauce.
- 3 pounds chicken wings, cut in half at joints, wing tips removed
- Kosher salt and freshly ground black pepper
- 1/3 cup mayonnaise
- 3 tablespoons sour cream
- 1 teaspoon white vinegar
- 3/4 teaspoon spicy brown mustard
- 1/2 teaspoon jarred horseradish
- 1/4 teaspoon garlic powder
- 1/8 teaspoon paprika, plus more for serving
- Fresh cilantro leaves, for serving
Make the wings: Preheat oven to 450. Season chicken wings with salt and pepper and arrange in a single layer on a large rimmed baking sheet. Bake until golden and cooked through, about 45 minutes.
Meanwhile, make the glaze: place a small saucepan over medium-high heat. Add the oil, garlic and cook, stirring, until just starting to turn golden, about 1 minute. Pour in the wine and stir in the brown sugar, soy sauce, and sriracha. Bring to boil; reduce heat and simmer until glaze mixture thickens to syrup consistency, about 20 minutes. Remove from the heat and keep warm.
Make the dipping sauce: In a small bowl, combine the mayonnaise, sour cream, vinegar, mustard, horseradish, garlic powder, and paprika. Season with salt and pepper. Refrigerate until ready to serve.
Using a spatula transfer wings to a bowl. Pour the wine glaze over the wings and toss to coat. Top the dipping sauce with paprika and serve with the glazed wings. Sprinkle with cilantro.