Bat Wings with Bog Dip and Sinking Hands
You can never have too many main course recipes, so give Bat Wings with Bog Dip and Sinking Hands a try. This recipe serves 6. This recipe covers 35% of your daily requirements of vitamins and minerals. One portion of this dish contains around 62g of protein, 59g of fat, and a total of 911 calories. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes. Head to the store and pick up coarse ground mustard, parmesan, freshly parsley leaves, and a few other things to make it today. To use up the brown sugar you could follow this main course with the Brown-sugar Pound Cupcakes With Brown-butter Glaze as a dessert. It can be enjoyed any time, but it is especially good for The Super Bowl.
Instructions
Preheat oven to 450 degrees F. Coat 2 large baking sheets with cooking spray.
In a shallow dish or plastic bag, combine soy sauce, sugar, ginger, garlic, five-spice powder, hot sauce, salt and black pepper, to taste.
Add chicken wings and chicken breasts and turn to coat (at this point, you may refrigerate up to 24 hours).
Transfer chicken wings and breasts to baking sheets and brush with marinade.
Bake 25 to 30 minutes, until chicken is cooked through.
To make the "hands", reduce oven temperature to 375 degrees F. Coat a large baking sheet with cooking spray.
Unroll dough and separate into 12 breadsticks.
Roll into 4-inch long "fingers" and place on baking sheet.
Brush egg white all over breadsticks and place almond slice on 1 end, making a fingernail.
Sprinkle Parmesan over rest of breadstick.
Bake 10 to 12 minutes, until golden brown.
To make the dip, in a medium bowl, combine sour cream, parsley and mustard.
Place dip in a serving bowl and insert fingers.
Serve the wings with the dip and "hands" and reserve the chicken breasts for the salad.
Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc, Sparkling Rose, Sparkling Wine
Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Chicken Wings. White meat is typically paired with white wine as to not overpower the flavor of the meat, so chardonnay and sauvignon blanc are safe choices. Chicken prepared with a tomato sauce or certainly a red wine sauce can and should be served with a red like a pinot noir. The Tenuta di Nozzole Le Bruniche Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.
![Tenuta di Nozzole Le Bruniche Chardonnay]()
Tenuta di Nozzole Le Bruniche Chardonnay
Nozzole Le Bruniche is an elegant and distinctive expression of the Chardonnay variety, with a clean, fragrant bouquet of white and tropical fruits offset by slight nuances of toast. On the palate, it shows a superb balance of fruit ripeness underscored by a fresh acidity and structure of medium body, with an overall impression of delicate complexity. These are repeated in the clean, persistent finish, which ends on a subtle toasty note.