Get “Sauced” This Fourth of July Weekend

Wine, BBQ, chicken… America.

No, not that kind of “sauced.” I’m talking about the tasty, Texas-style BBQ kind of “sauced.” But actually, there’s a sangria recipe ahead as well, so you could embrace both meanings if you were so inclined. Far be it from me to hold you back on our nation’s birthday.

Now back to the good stuff. Food Network favorite Alex Guarnaschelli was kind enough to share a couple of Fourth of July recipes for some stress-free entertaining, and they look absolutely wonderful. So wonderful, that I plan on sharing them right here with you, dear readers.

Oven-Baked-Woodbridge-Wine-Chicken-Wings

Oven-Baked Woodbridge Wine Chicken Wings

These babies feature the Woodbridge Wine ‘Cue Sauce, a Texas-style, limited-edition BBQ sauce that could make even cauliflower finger-lickin’ good.

Here’s What You’ll Need
  • 2 cups Woodbridge by Robert Mondavi Cabernet Sauvignon
  • ¼ cup clover honey
  • 2 large cloves garlic, minced
  • 2 tablespoons dark brown sugar
  • 3 tablespoons Woodbridge Wine ‘Cue Sauce 
  • ½ cup sherry vinegar
  • 1 tablespoon coarsely ground black pepper
  • 2 scallions, white and green parts both, cut into thin rounds
  • 1 pound (about 16 pieces) chicken wings
  • Kosher salt
  • 2 tablespoons unsalted butter, melted
  • 2 teaspoons hot paprika
  • The juice from 1 large lemon
Here’s What You’ll Do With It
  1. Preheat the oven to 350F
  2. Make the honey glaze: In a large skillet, reduce the Woodbridge by Robert Mondavi Cabernet Sauvignon over medium heat until there is only about ¼ cup liquid. Pour the wine into a medium bowl to cool. In the same skillet, bring the honey, garlic, dark brown sugar and Woodbridge Wine ‘Cue Sauce to a simmer. When it starts to foam and turn light brown, remove the skillet from the heat and pour in the sherry vinegar. Return the skillet to the heat and allow it to simmer until it becomes like a light glaze, 12-15 minutes. Stir in the black pepper and scallions and pour it over the red wine in the bowl. Whisk to blend. Taste for seasoning.
  3. Prepare and cook the chicken wings: Cut each chicken wing at each joint so each wing is cut into 3 parts. You will have 36 pieces including the wing tips. Season them with salt. In a small saucepan, melt the butter and stir in the paprika. Put the wings on a sheet pan and brush them with the melted butter mixture. Bake them for 5-8 minutes. Turn them on their second side and brush with the remaining butter mixture. Then, put the tray under the broiler and cook for an additional 3-5 minutes or until fully cooked.
  4. Finish the dish: Toss the chicken wings in the honey red wine glaze and squeeze the lemon juice over them.
*Serves 4 – 6
*Pairs with Woodbridge by Robert Mondavi Cabernet Sauvignon

 

Star Spangled SangriaWoodbridge Sangria-2

Here’s What You’ll Need
  • ½ cup sugar
  • ½ cup lemon juice
  • 1 (10 ounce) bottle club soda
  • 1 (750 milliliter) bottle of Woodbridge by Robert Mondavi Pinot Grigio
  • 1 lemon, sliced
  • Ice
  • Star fruit, strawberries, blueberries and mint leaves for garnish
Here’s What You’ll Do With It
  1. Dissolve sugar in the lemon juice in a large pitcher.
  2. Add club soda, Pinot Grigio, lemon slices and mix well.  Note, do not add ice cubes until ready to serve or it will dilute the sangria.
  3. Pour into glasses and garnish with star fruit, strawberries, blueberries and/or mint leaves
*Serves 8
*Entertaining tip from Guarnaschelli: When making for a large group, double or triple using a large container with a tap. Put the ice in a tube in the center of the container to keep it from diluting the mixture, but keep it cold. Add in some of the strawberries and oranges in the container to give the drink a festive touch!

 

So there you have it. Wine, BBQ, chicken… America.

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