Guilt Free Hot Wings

As I was boiling these wings as per the recipe I must admit I was a little skeptical…but thankfully I was wrong.  This is a delicious recipe and because the wings are marinated and simmered in stock they are as fat free as you are going to get.  From Food and Drink Early Summer 2014.

2 cups chicken stock
1/4 cup white wine
2 large cloves garlic, peeled and roughly chopped
1 kg chicken wings, wing tip discarded, cut in half
Salt and freshly ground pepper

DIPPING SAUCE
1/4 cup balsamic vinegar
2 tbsp Dijon mustard
2 tbsp honey
2 tsp hot pepper sauce or to taste
1 tbsp olive oil
Salt and freshly ground pepper

1. Preheat oven to 450F.
2. Combine chicken stock, white wine and garlic in a pot over high heat.  Bring to a boil and and wings.  Turn heat to medium and simmer wings, stirring occasionally for 8 to 10 minutes or until chicken is almost cooked.
3. Drain chicken wings and place skin side up on a parchment lined baking sheet.  Sprinkle with salt and pepper.  Bake 20 to 25 minutes, turning once or until wings are golden brown and cooked through.
4. While chicken wings are baking, combine vinegar, mustard, honey, hot pepper sauce and oil.  Season with salt and pepper.  Serve as a dip for wings if desired.

Serves 4