Servings: 4
Prep Time: 20 Min.
Cook Time: 50 Min.
Marinate: 24 Hrs.

+ 4 lb. chicken wings, tips removed
+ 3 c. water
+ 3/4 c. red wine vinegar
+ 3/4 c. cider vinegar
+ 2 bay leaves
+ 9 whole peppercorns
+ 5 whole cloves
+ 1-1/2 tsp. kosher salt
+ 2 medium onion, diced
+ 1 lemon, cut into eight wedges
+ 1/2 tsp. salt
+ 1/2 c. chicken stock
+ 1-1/2 Tbsp. butter
+ 1-1/2 Tbsp. flour
+ 4 Tbsp. crushed ginger snap cookies

1. Combine water, vinegars, bay leaf, peppercorns, cloves, salt, onion, and lemon in saucepan. Bring to a boil, cover and simmer 10 min. Remove from heat and cool.
2. Remove 1 c. marinade liquid (try not to get any solid pieces), cover, and reserve in refrigerator. Place wings in a glass dish and pour remaining marinade over. Cover and refrigerate for 24 hrs. or overnight.
3. Heat oven to 450°F. Spray a baking sheet with cooking spray, or cover with aluminum foil or parchment paper. Remove wings from marinade (discard marinade), shaking a bit to remove any excess liquid. Place wings on baking sheet, sprinkle with salt, and roast in oven for 40 min. Turn wings after 40 min. Return to oven and continue to roast for another 10-15 min. or until wings are crispy and brown.
4. Towards the end of cooking, melt butter over medium heat in a saucepan. Add flour to butter, stirring until flour begins to brown (should be golden brown in color), about 3-4 min. Slowly add the reserved 1 c. marinade and stock, whisking until smooth and slightly thickened, about 2-3 min. Add gingersnaps, whisking until dissolved.
5. When wings are cooked, remove from oven to a bowl or serving platter. Pour 1 c. of sauce over wings and toss. If desired, add remaining sauce (about 2/3 c.) or serve passed as dipping sauce with wings.

*For more chicken recipes visit www.eatchicken.com

Calories: 590;   Total Fat: 39g;   Saturated Fat: 12g;   Total Carbs: 8g;   Fiber: 0g;   Sugar: 2g;   Protein: 48g;   Sodium: 600mg;