Spicy Agrodolce Wing Sauce Food

CHICKEN AGRODOLCE

Chicken Agrodolce image

An amazingly flavored and unique reduction sauce recipe.

Provided by Divinity Turley

Categories World Cuisine Recipes European Italian

Time 1h

Yield 4

Number Of Ingredients 15

Ingredients

4 large skinless, boneless chicken breast halves
½ cup all-purpose flour
1 ½ tablespoons olive oil
3 cloves garlic, peeled
1 teaspoon chopped fresh ginger
4 bay leaves
⅓ cup dry white wine
¼ cup balsamic vinegar
2 tablespoons honey
½ cup orange juice
¼ cup lemon juice
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon cayenne pepper
2 tablespoons toasted pine nuts

Steps:

Coat chicken with flour.
Heat olive oil in a skillet over medium-high heat; cook chicken with garlic, ginger, and bay leaves until chicken is browned, about 5 minutes per side.
Mix wine, vinegar, and honey together in a saucepan over medium heat; cook and stir until sauce is reduced by half, about 5 minutes. Add orange juice, lemon juice, salt, black pepper, and cayenne pepper and continue cooking until sauce is reduced by 2/3, about 10 minutes. Strain reduction sauce.
Pour strained reduction sauce over chicken; add pine nuts and simmer over medium heat until chicken is no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 438.2 calories, Carbohydrate 30 g, Cholesterol 117 mg, Fat 12.2 g, Fiber 1.1 g, Protein 47.3 g, SaturatedFat 2.4 g, Sodium 684.3 mg, Sugar 14.2 g

AGRODOLCE WINGS

Agrodolce Wings image

Provided by Jackie Rothong

Categories appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 18

Ingredients

4 cups red wine vinegar
1 shallot, halved
1 1/4 cups sugar
1 tablespoon black peppercorns
1 tablespoon mustard seeds
1 teaspoon kosher salt
Vegetable oil, for frying
2 dozen chicken wings, split at the joints, tips removed, patted dry
Kosher salt
1 cup cornstarch
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 cup brown rice flour
1/2 cup cornstarch
1 teaspoon baking powder
1/2 cup vodka
1/4 bunch flat-leaf parsley leaves
1/2 bunch basil leaves

Steps:

For the agrodolce sauce: Combine the vinegar, shallot, sugar, peppercorns, mustard seeds and salt in a high-sided skillet. Bring to a boil over high heat and cook until reduced by half and syrupy, 10 to 12 minutes. Remove from the heat, strain into a large heatproof bowl and set aside.
For the wings: Line 3 rimmed baking sheets with wire racks.
Pour 6 inches of oil into a large Dutch oven. Clip a deep-fry thermometer to the side and heat the oil to 375 degrees F (or use a deep fryer).
Meanwhile, divide the wings between 2 of the prepared baking sheets. Sprinkle the wings with salt.
For the coating: Whisk together the cornstarch, baking powder and salt in a medium bowl. Dredge each wing in the cornstarch mixture and return to the racks.
For the batter: Whisk together the rice flour, cornstarch and baking powder in another medium bowl. Whisk in 1/2 cup water and the vodka. Working in batches of about 6 wings, dip each dredged wing into the batter and then place directly into the hot oil. Fry until cooked through, about 5 minutes. Remove the fried wings to the third prepared baking sheet. Continue dipping and frying until all the wings are cooked. Keep the oil over the heat.
For the garnish: Line a plate with paper towels. In the same oil the wings cooked in, carefully add the parsley and basil leaves and fry until crinkly and darker in color, about 15 seconds. (Be careful! The oil may spatter. When adding, step back and away from the oil.) Remove to the prepared plate.
Once all the wings are fried, use tongs to dip each wing into the agrodolce sauce and place on a platter. Garnish with the fried herbs and get ready to get sticky!

SPICY AGRODOLCE WING SAUCE

Spicy Agrodolce Wing Sauce image

Provided by Jeff Mauro, host of Sandwich King

Time 25m

Yield 1 1/2 cups

Number Of Ingredients 6

Ingredients

1 cup white balsamic vinegar
1/2 cup sugar
1 tablespoon crushed red pepper
1 teaspoon kosher salt
2 garlic cloves, minced
2 tablespoons unsalted butter

Steps:

Combine the vinegar, sugar, crushed red pepper, salt and garlic in a medium saucepan over medium-high heat and bring to a boil. Reduce the heat and simmer until the sauce thickens and can coat the back of a spoon, 12 to 15 minutes. Remove from the heat, then add the butter and whisk to combine. Adjust the seasoning if necessary. Use on wings cooked to your preference.

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