Serious Eats Basics - Braising

**Braised Chicken Wings: A Rustic Recipe for Football Season**

---

Hello, food enthusiasts! Today, we’re diving into the kitchen with Meg Moran and Chef Danielle Buo to explore a unique twist on a classic game-day favorite—chicken wings. This time, we’re bringing you a hearty braised chicken wing recipe that’s perfect for football season, especially as the Super Bowl approaches.

### The Ingredients

Chef Danielle starts by discussing the ingredients needed for this delicious dish. He emphasizes the importance of selecting chicken wings with cartilage intact. “I just cut over the cartilage and remove the nugget so there’s something to grab when you’re eating,” he explains. This step ensures that the wings are easier to handle, especially since they’ll be smothered in sauce.

For this recipe, Chef Danielle opts for a simple yet flavorful seasoning: salt and pepper. The chicken wings are liberally seasoned before being placed in a hot pan to brown. While browning, he adds hot red peppers to kick up the heat level, which adds a nice zing to the dish.

### Layering the Vegetables

To complement the chicken wings, Chef Danielle includes a substantial amount of vegetables. He suggests using as many vegetables as there are wings, ensuring that you have a full side dish in one pot. The vegetables used include:

- **Onion**: Sliced thinly and sautéed until they melt down into a sweet layer.

- **Garlic**: Added after the onion for extra flavor without overpowering it.

- **Hot Red Pepper Flakes**: These add a nice kick to the braising liquid.

- **Tomato**: Diced Roma tomatoes are included for depth of flavor and texture.

### The Braising Liquid

Once the chicken wings and vegetables are prepped, Chef Danielle moves on to the braising liquid. He uses:

- **Olive Oil**: As the base for sautéing the ingredients.

- **White Wine**: Adds a touch of acidity and enhances the overall flavor profile.

- **Tomato Paste**: For richness and umami.

- **Raisins**: Rehydrated and plumped up to add natural sweetness.

- **Fresh Margarine**: Provides a creamy texture and ties all flavors together.

### The Braising Process

After layering all the ingredients in the pot, Chef Danielle explains the braising technique. He stresses the importance of bringing the braising liquid to a boil before placing it in the oven. This step ensures that the flavors meld together properly and the chicken wings become tender.

The dish is baked for at least an hour and a half, allowing the flavors to simmer and infuse into the meat. By the end of cooking, the chicken wings will be fork-tender, and the sauce will have reduced into a rich, flavorful glaze.

### Serving Suggestions

Once the chicken wings are done, Chef Danielle recommends serving them with a fork, knife, or spoon to easily enjoy every bite. The combination of tender meat, smoky bacon flavor (from the slab bacon used earlier), and the robust braising sauce makes for a messy but delicious dish.

This braised chicken wing recipe is not only hearty but also budget-friendly. It’s a perfect way to feed a crowd during football season or any time you’re craving something flavorful and satisfying.

---

**Conclusion**

Thank you, Chef Danielle Buo, for sharing this fantastic twist on chicken wings. This rustic, braised version is sure to become a new family favorite. So, the next time you’re hosting game day or just want to impress your dinner guests, give this recipe a try—it’s messy, flavorful, and guaranteed to be a hit!

Bon appétit!

"WEBVTTKind: captionsLanguage: enhi there serious eaters I'm Meg Moran I'm here with Chef Danielle buo and today we're going to talk about brazing Chef yes and uh we're going to braze something that I've never brazed chicken wings it's football season we want to eat our chicken wings and of course the giant is going to go to the Super Bowl so we better get you recipe ready yeah I'm not going to I'm not going to speak up for the bills I don't think they're going so here we I I C just over the uh the cartilage of the Wings and I try to get the the Nugget out a little bit so at least if you want to grab it with your finger there's something to grab and you don't mess up yourself too much because I think the problem with chicken wings we have sauce around if you don't do the cutting and I do the same thing with these wings as well you know I cut on one side to just get a little bit of the bones out and naturally is going to come out when it cooked also um petta okay lovely good that's just like bacon right well it's a bacon but you see who had been the slab had been seasoned with herbs and garlic and seasoning and pepper and and then after it has been rolled and tie it up and dry for maybe a months two months until it's well cured and all that and it's it's not smok at all so it has that Porky cured flavor smell the herbs and then after with that also will be um some hot red pepper FL and of course onion sweet pepper tomato garlic margarum margarum is very important so here I'm starting with olive oil okay it's nice and hot and I'm going to roast a little bit the the bacon the franchetta was cut in uh small Dy like about you know you want to be able to munch on them after the the the braid is done of the wings so so you want that to render and then after I have my chicken wings here so I'm going to season them nicely a good right pepper so you want to we're going to put those in so they can start to Brown exactly so I'm also adding up the hot paper Okay o it smells good already so of course this is a very very cheap meal uh chicken wings and that's why I thought you know it' be nice to have a nice compete of vegetable around and the vegetable is as much as the wing so you are getting a full uh side of vegetable within the wings then after we're going to add the onion so a nice layer of onion I like onion and onion will melt down to not much I always put a little bit of salt as I'm adding s so this way and we have also the hot pepper plate which keep things nicely SE and then the garlic so gar now that's garlic with olive oil mixed in yes yeah I I shove the garlic ahead and put a little bit of olive oil in it so that means that if you're not using everything you can still keep your little garlic oil and use it for the preparation and then margaron right okay fresh margarine and then you cat me the paper the red paper or we're going to put inside no problem and then after of course we are using Musa Musa grape m i mean musar little resin and also dry white wine right and here we have tomato so wonderful Roma from tomato as well so this going to give also plenty of water those are just diced as well yeah diced of R tomato go I'm putting the I put the resin I'm putting the papers in it and then we can brace that in the oven so what you want with your brace is to always Stu the bra uh to to pick up the boiling point and all that and then after to put it in the oven so I'm going to cook that now for at least an hour and a half and so you can smell it's wonderful paper stew like of course this is LA cuchina rustia right The Rustic Kitchen oh and those are the raisins they theyve rehydrated and plumped up exactly they plumped up very nicely of course the idea is stand a fork and an knife or a spoon and it's getting up the bone very easily oh right it comes right off and with a spoon the advantage is you can drink you can eat the juices and the garish also M it's messy but buffalo chicken wings is messy too they certainly are well this is wonderful this is a a great new way to deal with chicken wings thank you very much for S your Z I am Daniel bu\n"