CHICKEN WINGS: The wine & cream sauce in this recipe makes the everyday chicken wings a spectacular dish to serve to company.

CHICKEN WINGS WITH RIESLING:



3 lbs. chicken wings

2 tbsp. butter + 2 tbsp. olive oil

2 cups sliced mushrooms

3 shallots, finely chopped

1 ½ tbsp. warm cognac

1 ½ cup Riesling or dry white wine

2 tbsp. chopped parsley

1 bay leaf

salt and freshly-ground pepper + pinch nutmeg

½ tsp. dried thyme

½ cup whipping cream

1 egg yolk



Rinse chicken wings and cut into 2 pieces through the joint, discarding wing tips or reserving them for use in making stock.

In a large non-stick skillet, heat oil over medium-high heat and melt butter. Brown chicken wings in batches. Add salt and pepper to browned pieces and transfer to a plate to keep warm.

Add shallots and mushrooms to oil in pan. Cook for 2 minutes. Remove and pour off fats from pan. Heat pan to hot again and add cognac. Ignite carefully; then add Riesling or white wine, thyme, parsley, nutmeg and bay leaf when the flame dies out. Add salt and pepper to taste; then stir mixture well and scrape up brown bits from bottom and sides of pan and bring to a boil. Return chicken wings to pan and simmer with wine for 10 to 15 minutes at medium heat, basting with sauce frequently. Remove chicken wings with tongs to a heated serving platter. Mix egg yolk with cream; then add into hot liquid in skillet. Bring sauce to almost boiling, stirring constantly until sauce thickens. Strain sauce and pour it over chicken to serve.