Equipment
Ingredients
Chicken
- 1000 g chicken wings, split at joint, tips removed
- 12 g baking powder
- 5 g fine sea salt
Pedro Ximénez Glaze
- 150 ml pedro ximénez sherry
- 30 ml sherry vinegar
- 30 ml soy sauce
- 2 garlic, grated
- 5 g fresh ginger, grated
- 2 g orange zest, finely grated
Pickled Salad
- 150 g cucumber, thinly sliced
- 60 g radishes, thinly sliced
- 1 shallot, thinly sliced rings
- 40 ml white wine vinegar
- 20 ml water
- 5 g sugar
- 2 g salt
Nutrition (per serving)
Method
Prepare the salad brine by whisking vinegar, water, sugar, and salt in a bowl until dissolved. Add sliced cucumber, radish, and shallot. Toss to coat and refrigerate while cooking chicken.
Pat chicken wings extremely dry with paper towels. In a large bowl, toss wings with baking powder and salt until evenly coated. This alters the pH of the skin for superior browning.
Arrange wings on a wire rack set over a rimmed baking sheet. Bake at 220°C (425°F) on the upper-middle rack until skin is golden, crispy, and blistered.
While wings bake, combine Pedro Ximénez sherry, soy sauce, sherry vinegar, grated garlic, ginger, and orange zest in a saucepan. Simmer over medium heat until reduced by half and thickened to a syrup consistency.
Transfer the hot, crispy wings to a large clean bowl. Pour the warm glaze over them and toss vigorously to coat every piece. Serve immediately with the drained pickled salad on the side.
Chef's Notes
- The baking powder technique mimics the results of deep-frying by raising the skin's pH, breaking down peptide bonds for faster browning.
- Do not use 'Cream Sherry' or 'Dry Sherry' for this recipe; real Pedro Ximénez is essential for the characteristic raisin and fig flavor profile.
- If you prefer a spicy kick, infuse a dried chili into the glaze reduction and remove before tossing.
- The salad provides essential acidity; do not skip it, as the PX glaze is intensely rich and needs balance.
Storage
Refrigerator: 3 days — Store wings and salad in separate airtight containers to prevent sogginess.
Reheating: Reheat wings in a 180°C oven for 8-10 minutes. Do not microwave.
