wings adapted from Gourmet
1/2 cup dry red wine
1/2 cup water
3 garlic cloves
1 teaspoon smoked paprika
1 1/2 tablespoons Sherry vinegar
2 teaspoons sea salt
2 1/2 pounds of chicken wings
1. Mix together first 6 ingredients in a large ziplock bag or in a bowl. Add wings, toss to coat evenly. Squeeze the air out of and seal the bag or if using a bowl, put a layer of plastic wrap on top so that it's touching the surface of the marinade. Refrigerate overnight.
2. When you're ready to make these, preheat the oven to 475 degrees. Lay out the wings on a baking sheet, pouring marinade on top. Place on the middle rack of your oven. Bake for 25 minutes.
3. Crank up the oven to broil. Leaving the rack in the same spot, broil for 4 minutes, or until skin is nice and browned and crispy.
3 oz raw almonds (you can also use roasted almonds and omit step 1., but they're not as tasty)
5 tablespoons olive oil, divided
1/4 cup parsley
2 garlic cloves
juice of 1/2 lemon
salt and pepper
1/2 cup broth or water
1. In a small sauté pan, heat 1-2 tablespoons oil over medium high heat. Add your almonds and toss until they're a nice golden brown, being careful not to burn them (I almost did!). Transfer to a food processor.
2. Add the rest of the ingredients to your food processor, drizzling in the rest of the olive oil if you've got one of those tops to your processor. Purée until very smooth. Add more broth or water if it's too thick. Adjust seasonings to taste.
I hope you think this almond sauce is as wonderful as I did. And the wings, too. The leftovers were like the highlight of my day for the following few days.
This was originally posted at my blog, the crankin' kitchen!