As a kid my mom would make a version of these wings that filled the house with an amazing aroma. They were finger licking good and mopping up the extra sauce with some challah bread was one of my favorite things to do. This is not the exact recipe, but it is close! You can make it kosher by substituting the butter for margarine.
- 3lbs chicken wings (drumsticks would work too)
- olive oil
- 3/4 stick salted butter
- 8 cloves of garlic finely chopped
- 3 tablespoons fresh tarragon finely chopped
- 2 teaspoons dry tarragon
- 1 to 11/2 cups white wine
- Preheat Oven to 350
- Heat a heavy-bottom pan over medium-high heat for a minute or two.
- Add oil then place each chicken wing in the pan. (depending on the size of the pan you will need to do this in batches)
- Now, wait patiently! Don’t touch the chicken, Don’t move it! Don’t poke it! Give the skin time to become golden brown and crispy. (about 2 minutes) Then, give the wing a nudge, if it moves freely, you can flip it.
- Remove wings and place in oven safe dish
- In the same pan you browned the chicken – add some more olive oil, and melt the butter.
- Add garlic and cook until garlic turns light brown
- Add white wine and cook for another minute
- Stir in dry and fresh tarragon and cook for another minute
- Pour sauce over chicken wings and bake about 40 minutes
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