I am about to ruin boring chicken wings for you forever.
Quick answer
Pour a chilled, dry Riesling with spicy, sticky chicken wings. I reach for Cave du Bollenberg Riesling from Alsace: its zesty acidity cuts right through the sweet glaze and cools down the heat.
We are officially in our "Swicy" (sweet + spicy) era! Picture this: perfectly crispy roasted wings drenched in a sticky, tangy tamarind glaze and finished with earthy za'atar. Your lips are tingling, your fingers are a sticky mess, and you desperately need something to drink.
What wine goes with spicy chicken wings?
Enter the hero: a chilled glass of Cave du Bollenberg Riesling, a dry, crisp and aromatic white from Alsace, France. Why is it the ultimate survival drink for spicy food? That zingy freshness cuts right through the sticky glaze and cools down the heat like a delicious fire hose!
The pairing
Swicy tamarind za'atar chicken wings&Cave du Bollenberg Riesling
Lively, zesty acidity (that mouth-watering freshness) cuts right through the sticky tamarind glaze and cools down the heat.
Tasting notes
2024 · Alsace, France
- Mevushal Yes
- Passover Kosher for Passover
- Nose
- Fresh lime and lemon up front, then white peach and pear, with subtle white flowers
- Taste
- Lively, zesty and dry, with a full body shaped by the limestone of the Bollenberg hill
- Finish
- Clean, refreshing and mineral, with a light saline (salty) touch
- Sweetnesshow sugary it tastesDry
- Aciditymouth-watering freshnessZingy
Save this recipe for your next Shabbos or weeknight dinner!
In the kitchen
How to Make Swicy Tamarind Za'atar Chicken Wings
Ingredients
For the wings
- 2 lb split chicken wings, patted completely dry
- 1 Tbsp baking powder (not baking soda!), the crispiness agent
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp garlic powder
For the spicy tamarind glaze
- ¼ cup tamarind paste
- 2 Tbsp honey
- 1–2 Tbsp hot sauce (or crushed red chili flakes)
- 1 Tbsp water
To finish
- 3 Tbsp za'atar spice blend, divided
Method
- Heat the oven to 425°F. Line a rimmed baking sheet with foil and set a wire baking rack on top.
- Pat the wings thoroughly dry with paper towels. In a large bowl, toss them with the baking powder, salt, pepper and garlic powder until evenly coated.
- Arrange the wings in a single layer on the rack. Roast for 40–45 minutes, flipping halfway, until the skin is blistered and golden brown.
- While they roast, whisk the tamarind paste, honey, hot sauce and water in a small saucepan over medium heat until smooth and slightly reduced.
- Transfer the hot wings to a large bowl. Pour the glaze over them, add half the za'atar (1½ Tbsp), and toss vigorously!
- Return the glazed wings to the wire rack in the oven for 3–5 minutes, so the glaze can bubble and caramelize.
- Scatter the remaining za'atar on top, pour your wine, and serve immediately.
More sweet, spicy and saucy from my kitchen: sweet and sour pomegranate meatballs with Galil Mountain Yiron Syrah and one-pan pepper chicken with a cold Lueria Unoaked Chardonnay.
L'Chaim!
