The best recipes have a bit of unexpected magic to them, and this recipe from Bon Appétit is the perfect example as it allows you to transform your bag of frozen freezer berries that you bought on a whim into a sour-sweet Agrodolce sauce for crispy chicken wings that you’ll make time and time again.
- 2 pounds of chicken wings, drumettes, and flats (separated)
- 1 lemon
- 1 shallot
- 1 10-oz. Bag of frozen mixed berries
- 3 small handfuls of mint, cilantro, and/or parsley (any combination)
- 2 tablespoons of vegetable oil, plus more for the baking sheet
- 3 tablespoons. (or more) of apple cider vinegar
- ¼ cup of honey
- 3 teaspoons of Diamond Crystal salt or 1½ tsp. Morton kosher salt, divided, plus more
- 1 teaspoon of. freshly ground black pepper, divided, plus more
- ¼ teaspoon of crushed red pepper flakes
- You’ll begin this deliciously savory recipe by coarsely chopping your herbs to make approximately ⅓ cup of chopped ingredients. You can take 3 handfuls of your fresh mint, cilantro, and/or parsley in any combination you prefer, allowing for multiple variations of this recipe in the future. Transfer the chopped herbs to a small bowl, cover with a damp paper towel, and chill until you’re ready to use them. Then, cut your lemon into wedges, set it aside, and thinly slice your single shallot into rings.
- Next, heat 2 tablespoons of vegetable oil in a medium saucepan over medium heat. Once the oil is properly heated, cook your shallot rings while stirring occasionally. Cook these until they’re translucent, which should take approximately 2 minutes. Stir in either 1 teaspoon of Diamond Crystal salt or ½ a teaspoon of Morton kosher salt, ½ teaspoon of freshly ground black pepper, and ¼ teaspoon of crushed red pepper flakes. After stirring in these seasonings, cook them along with the shallots until it’s all fragrant, which should take about 1 minute.
- Now, add in one 10-ounce bag of frozen mixed berries, ¼ cup of honey, 3 tablespoons of apple cider vinegar, and ½ cup of water to the shallot mixture in your pan and cook while stirring often to prevent sticking and burning. Continue this process until the berries are completely softened, they’re falling apart, and the agrodolce glaze that you’ve created is thickened. This should thicken up after about 15-20 minutes; afterward, taste and season with more salt, pepper, and/or vinegar if needed. Once it’s to your liking, remove it from the heat, and set it aside.
- Nearby, prepare a grill for medium heat. Alternatively, you can heat a broiler with a rack in the upper third of your oven. Pat your two pounds of chicken wings, drumettes, and flats dry with paper towels and arrange them on a rimmed baking sheet. Sprinkle wings with the remaining 2 teaspoons of Diamond Crystal salt or 1 teaspoon of Morton Kosher Salt and ½ teaspoon of freshly ground black pepper. Press the seasoning to the chicken pieces to adhere, and be sure to sprinkle a light coat of oil on your baking sheet if you are broiling the wings.
- Grill your chicken and turn them occasionally with tongs in order to prevent any excessive charring until the pieces are crisp, deeply crowned, and an instant-read thermometer inserted into the thickest part of a wing registers at a reading of 165°. This should take approximately 15 minutes. If you’re using the broiler, broil the chicken for about 25 minutes and turn them over after about 15 minutes. Then, transfer the wings to a large bowl.
- Reheat your agrodolce sauce over medium until it’s warmed thoroughly and loose (about 1 minute). Pour the sauce over the wings and toss them to coat them. Transfer your wings and agrodolce to a platter and top them with chopped herbs. Squeeze the juice from 1 reserved lemon wedge over the wings, and serve the remainder along with the rest of the chicken for extra squeezing, as desired.
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