Wings with Savory Blackberry Sauce and Lettuce Salad with Nectarines, Green Beans & Cherry Vinaigrette

Chicken Wings with Blackberry Sauce & Salad with Lettuce, Green Beans, Kidney Beans, Nectarines, Chevre and Cherry Vinaigrette

Start a pot of oil heating. Take about a pound of chicken wings (six wings) and cut them into drummies. To do this, you cut the two big sections apart until you get to the joint, then bend them back and pop the joint and cut the rest of the way through. Chop off the wingtip as it will just get charred. In a bowl, mix together about 11/2 tsp each of cayenne, pepper and salt. Add about 1.5 tsps of cornstarch. Toss the wings in and spread and toss them until they are coated with spices. Toss them into the fryer and let them cook until done and then drain on paper towels. This makes 3 servings, but will taste so good, for sure you will have seconds or thirds.

Making the sauce is easy. I put a couple tablespoons of white wine in a sauce pan. I cut two 1/8 inch thin slices off a medium onion and chopped very fine and tossed it in the wine. After the onions softened, I added a cup of blackberries and used a fork to crush them slightly. I added just a touch of salt.

For the salad, I cooked some green beans in the microwave for just a few minutes. This cooks them perfectly for salads as they become tender but aren’t in any fluid for them to absorb. I chopped up a couple nectarines and red onions and added them to romaine lettuce. I sprinkled a little chevre on it and added a cherry vinaigrette made ahead.

The vinaigrette is made from 2 pounds of cherries cooked with one finely sliced and diced onion, a cup of white win, 2 tsp of tarragon and 2 tsp of dry mustard cooked together nicely with just a bit of balsamic vinegar added at the end to taste. i used about 2 TBSP.


One response

  1. Pingback: Center Cut Pork Chop with Savory Cherry Sauce, Fennel & Red Cabbage Slaw and Watermelon Salad « Single Servings

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