Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe to the print version this month and you could win an endota spa experience.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Perfect match: spiced chicken wings and rosé


You'll need

400 ml buttermilk 1 tbsp each smoked sweet paprika, ground coriander and ground cumin 2 tsp cayenne pepper 1 tbsp olive oil Finely grated rind of 1 lime 1 kg chicken wings, jointed   Roast garlic and chipotle salsa 1 head of garlic 3 vine-ripened tomatoes, halved 1 Spanish onion, cut into wedges 2 chipotle chillies in adobo (see note) To serve: juice of 1 lime, or to taste, plus wedges Pinch of caster sugar

Method

  • 01
  • Whisk buttermilk, spices, oil and lime rind in a bowl, season to taste, add wings, stir to coat and transfer to a non-reactive container. Cover and refrigerate overnight to marinate.
  • 02
  • For roast garlic and chipotle salsa, preheat oven to 180C. Wrap garlic in foil, roast until tender (40-50 minutes), cool slightly, squeeze flesh from skin and set aside. Meanwhile, place tomatoes cut-side down on an oven tray lined with baking paper, add onion, drizzle with oil, season to taste and roast until tender (35-45 minutes). Cool, peel tomatoes, process in a food processor with remaining ingredients to a thick sauce, season to taste and set aside.
  • 03
  • Preheat a barbecue or char-grill to medium-high. Drain wings and grill, turning occasionally, until golden and cooked through (8-10 minutes). Season to taste and serve hot with salsa and lime wedges.

Note You'll need to begin this recipe a day ahead. Chipotle chillies in adobo are available from select delicatessens including Monterey Mexican Foods.


One of the most important and delicious developments in Australian gastron­omy over the past decade or so has been the proliferation of locally produced pale, dry rosé wines modelled loosely on the gorgeous pale, dry rosé of Provence.

Yes, I know this is a big call ("One of the most important developments in gastronomy"? Seriously?), but I'm sticking to it: pale, dry rosé produced from fine-flavoured grapes such as pinot noir is a fantastically food-friendly drink that speaks of sophistication and cultural maturity. But as much as I love the style, a pale, dry rosé would be absolutely rubbish with this dish. Just think about it. Tangy buttermilk and hot spice in the marinade. Slow char-grilling. Tomatoes, chipotle chillies and garlic… Hellooo! An effete, oh-so-pale pinot rosé wouldn't stand a chance against that massive wall of flavour bearing down on your tongue.

No, what's needed is a deep magenta-coloured old-school Aussie rosé with balls: bouncy red berries, smooth 'n' sweet fruitiness and maybe some grippy tannins to round the whole thing off. A pink wine that's almost but not quite a red. And served really cold, too, in capacious tumblers. No place for fancy crystal stemware here, thank you very much.


At A Glance

  • Serves 6 people
Win
a trip to the Gold Coast!

Win a trip for two to Jupiters Hotel & Casino on the Gold Coast to dine at the new Italian restaurant, Cucina Vivo.

Read More
Our
favourite boutique producers

From artisan honeys to organic oysters, we've rounded up some of our favourite boutique producers from around Australia and across the Tasman. Dig in.

Read More
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Featured in

Nov 2012

You might also like...

Nectarine and elderflower granita

recipes

Slow-roasted pork shoulder rolls

Prawn and chive vol-au-vents

recipes

Moroccan braised lamb neck

Burmese duck leg and potato curry

recipes

Wine-braised veal shoulder with Gorgonzola polenta

Venetian calf’s liver and onions

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×