Are you ready for some football? I’m excited about the post season and a little let down at the same time. Once again…the Dolphins made me cry! But, enough of the sniveling, how about some incredible chicken wings for your Super Bowl party?
I cannot make claim to this recipe as it is nearly word for word straight out of the Silver Palate Cookbook. Originally called Chicken Marbella, this wonderful recipe has been shared and talked about by many throughout the years. I however have made minimal changes to the recipe and cooking technique in order to make it “wing friendly”.
I made this batch after asking my daughter what she would like me to cook for her birthday to which she immediately answered “Oh my gosh how about those wings?” I knew exactly which recipe she was talking about! She likes them with a creamy Tzatziki sauce and celery sticks but I just gobble them down straight off the platter. Either way I can pretty much guarantee these wings will be the hit of the party and a new favorite in your recipe file!
Chicken Wings Marbella
10 Lbs – Chicken Wings, cut at the joints, tips removed
1 head of garlic, separated and peeled
1/4 cup dried Mexican oregano
1 Tsp Kosher salt
1/2 Tsp – freshly ground black pepper to taste
1/4 cup – red wine vinegar
1/4 cup – sherry vinegar
1/2 cup olive oil
1 cup pitted prunes
1/2 cup pitted Spanish green olives
1/2 cup capers with a bit of juice
6 bay leaves
1 cup light brown sugar
1 cup white wine
1/4 cup Italian parsley or fresh coriander (cilantro), finely chopped
Place cut wings in a large bowl. Place garlic, vinegar, olive oil, oregano, salt and pepper in a blender or small food processor. Pulse until garlic is “just” pureed. Pour the garlic mixture over the wings, add the prunes, olives, capers, and bay leaves then toss gently to coat. (I used my hands to gently fold the marinade into the wings.)
Cover the bowl and marinate the wings overnight.
Preheat the oven to 375. Spread wings evenly on one or two large sheet pans. Sprinkle the wine evenly over and around the wings then sprinkle evenly with the brown sugar. Bake 25 minutes.
If using two pans, switch the pan locations in the oven moving the pan on the bottom oven rack to the top rack and vice-versa. Then bake 25 minutes more.
Raise the oven temp to 500 and bake 10 more minutes monitoring very closely for burning. (If using two pans I recommend cooking each pan one at a time for this final browning step.)
With a slotted spoon transfer the wings, prunes, olives and capers to a serving platter or crock pot. Moisten with a few spoons full of pan juices and sprinkle generously with chopped parsley. Serve any extra pan juices in a sauce boat on the side.