Description
These Napa Valley Chicken Wings elevate traditional wings with a crisp cornstarch coating and a sophisticated herb-infused wine dressing. Served chilled or at room temperature atop a fresh vegetable and wine vinaigrette salad, this unique appetizer is perfect for entertaining, brunches, and wine-country-inspired gatherings.
Flavor Profile
Crispy, herbaceous, tangy, savory, wine-infused
Equipment Needed
Sharp knife
Mixing bowls
Heavy skillet
Paper towels
Whisk
Measuring cups and spoons
Serving platter or shallow casserole dish
Tongs
Ingredients
Chicken Wings
8 chicken wings, separated
¼ cup cornstarch
2 teaspoons salt
½ teaspoon white pepper
Vegetable oil, for frying
Wine Dressing
1 cup olive oil
1 cup tarragon wine vinegar
¾ cup dry white wine
1 garlic clove, mashed
½ teaspoon dry mustard
½ teaspoon sugar
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon dried tarragon
Salt, to taste
Black pepper, to taste
Vegetable Garnish
1 small tomato, peeled, seeded, and thinly sliced
½ medium green bell pepper, thinly sliced
½ small onion, thinly sliced into rings
Instructions
- Separate the chicken wings into flats and drumettes and remove the tips.
- For a decorative presentation, carefully remove the smaller bone from the wing section containing two bones.
- Push the meat toward one end of the bone to create a lollipop-style appearance.
- In a shallow bowl, combine the cornstarch, salt, and white pepper.
- Dredge the chicken pieces in the cornstarch mixture.
- Allow the coated wings to rest for 30 minutes.
- Heat approximately ½ inch of vegetable oil in a heavy skillet over medium-high heat.
- Fry the wings for about 7 minutes per side, or until golden brown and fully cooked.
- Transfer to paper towels and allow to drain.
- To prepare the dressing, whisk together the olive oil, tarragon vinegar, white wine, garlic, mustard, sugar, basil, oregano, and tarragon.
- Season with salt and black pepper to taste.
- In a bowl, combine the sliced tomato, green pepper, and onion.
- Pour the dressing over the vegetables and toss gently.
- Arrange the dressed vegetables in a shallow serving dish or casserole.
- Stand the chicken wings upright over the vegetable mixture.
- Serve chilled or at room temperature.
Recipe Notes
Heat Adjustment Suggestions
Add a pinch of crushed red pepper flakes to the dressing for a subtle kick.
Include thinly sliced jalapeños in the vegetable mixture for added heat.
Increase white pepper for a more peppery finish.
Make-Ahead Tips
The dressing can be prepared up to 5 days ahead and refrigerated.
The wings may be fried one day in advance and chilled.
Bring the wings to room temperature before serving.
Serving Suggestions
Serve as an elegant appetizer alongside wine, charcuterie, and artisan cheeses.
Pair with mixed greens, roasted vegetables, or fresh fruit platters.
Ideal for brunches, garden parties, holiday gatherings, and wine tastings.
NAPA VALLEY CHICKEN WINGS WITH WINE DRESSING (Elegant Wine Country Party Wings)
Ingredients
Equipment
Method
- Separate the chicken wings into flats and drumettes and remove the tips.
- For a decorative presentation, carefully remove the smaller bone from the wing section containing two bones.
- Push the meat toward one end of the bone to create a lollipop-style appearance.
- In a shallow bowl, combine the cornstarch, salt, and white pepper.
- Dredge the chicken pieces in the cornstarch mixture.
- Allow the coated wings to rest for 30 minutes.
- Heat approximately ½ inch of vegetable oil in a heavy skillet over medium-high heat.
- Fry the wings for about 7 minutes per side, or until golden brown and fully cooked.
- Transfer to paper towels and allow to drain.
- To prepare the dressing, whisk together the olive oil, tarragon vinegar, white wine, garlic, mustard, sugar, basil, oregano, and tarragon.
- Season with salt and black pepper to taste.
- In a bowl, combine the sliced tomato, green pepper, and onion.
- Pour the dressing over the vegetables and toss gently.
- Arrange the dressed vegetables in a shallow serving dish or casserole.
- Stand the chicken wings upright over the vegetable mixture.
- Serve chilled or at room temperature.
Nutrition
Notes
Include thinly sliced jalapeños in the vegetable mixture for added heat.
Increase white pepper for a more peppery finish. Make-Ahead Tips The dressing can be prepared up to 5 days ahead and refrigerated.
The wings may be fried one day in advance and chilled.
Bring the wings to room temperature before serving. Serving Suggestions Serve as an elegant appetizer alongside wine, charcuterie, and artisan cheeses.
Pair with mixed greens, roasted vegetables, or fresh fruit platters.
Ideal for brunches, garden parties, holiday gatherings, and wine tastings.
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Let us know how it was!Inspired By
Inspired by California wine country cuisine, where fresh herbs, quality wines, and simple
Source: Food and Wine
Nutrition Information
Estimated per serving (based on 8 servings)
Calories: 410
Protein: 12 g
Carbohydrates: 4 g
Fat: 37 g
Saturated Fat: 5 g
Cholesterol: 40 mg
Sodium: 640 mg
Fiber: 1 g
Sugar: 2 g
Prep Time: 30 minutes
Marinate Time: None
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: 8 chicken wings
Difficulty: Intermediate
