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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 547 kcal
- Protein
- 45 g
- Carbohydrates
- 10 g
- Fat
- 32 g
- Fiber
- 1 g
- Sugar
- 4 g
- Sodium
- 1765 mg
- Saturated Fat
- 9 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 14 g
- Polyunsaturated Fat
- 6 g
- Cholesterol
- 278 mg
- Potassium
- 565 mg
- Calcium
- 215 mg
- Iron
- 2.4 mg
- Magnesium
- 48 mg
- Phosphorus
- 386 mg
- Zinc
- 3.1 mg
- Vitamin A
- 25 mcg
- Vitamin C
- 4 mg
- Vitamin D
- 0.3 mcg
- Vitamin E
- 1.6 mg
- Vitamin K
- 6 mcg
- Vitamin B6
- 1.4 mg
- Vitamin B12
- 0.6 mcg
- Thiamin
- 0.14 mg
- Riboflavin
- 0.27 mg
- Niacin
- 14.3 mg
- Folate
- 24 mcg
- Water
- 229 g
Sources: Aggregated Public Data, USDA FoodData Central
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.
Troubleshooting
Wings are soggy, not crispy
Cause: Wings were not dried enough before baking or oven was not hot enough
Fix: Broil for 2-3 minutes under close supervision before glazing
Prevention: Use paper towels to remove all surface moisture; ensure oven is fully preheated
Glaze is too thick or sticky
Cause: Reduced for too long
Fix: Whisk in 1 teaspoon of hot water at a time until loosened
Prevention: Remove from heat as soon as it coats a spoon; it thickens as it cools
Cultural Context
This dish bridges Spanish tapas culture with modern Asian-style wing preparations. It utilizes Pedro Ximénez, a dark, sweet dessert wine from southern Spain made from sun-dried grapes, treating it similarly to how teriyaki sauce uses mirin and sugar.
