Beer-Braised Chicken Wings with Clams and Chickpeas
The dish from Jamie Bissonnette is like a delicious mash-up of beer-steamed clams and roast chicken wings. He came up with this eclectic recipe when guests arrived for a dinner that he'd forgotten about. "It was a wicked lucky success," he admits. Bissonnette recommends serving this with grilled bread.
- 1 Pound chicken wing
- 15 Ounce can chickpeas, rinsed and drained
- 2 cup chicken stock or low-sodium broth
- 1 cup beer, such as lager
- 12 littleneck clams, scrubbed
- 1 Tbsp tomato paste
- 1 fresh bay leaf
- 5 garlic cloves, minced
- 1 medium onion, finely chopped
- 4 Tbsp unsalted butter
- freshly ground pepper
- kosher salt
- 1 Tbsp Old Bay seasoning
- 2 Tbsp chopped flat-leaf parsley
- Preheat the oven to 350°. On a rimmed baking sheet, toss the chicken wings with the Old Bay and season with salt and pepper. Spread out the wings and roast for 10 minutes, until the skin looks tight.
- Meanwhile, in a large, deep skillet, melt the butter over moderate heat. Add the onion, garlic, bay leaf and a pinch each of salt and pepper. Cook, stirring occasionally, until the onion is softened but not browned, about 10 minutes.
- Add the tomato paste and chicken wings to the skillet and stir until the wings are well coated, then stir in the clams. Add the beer and bring to a boil over high heat. Boil for 3 minutes, then add the stock and chickpeas. Season with salt and pepper. Cook, stirring occasionally, until the clams open, 5 to 10 minutes; as they open, transfer them to a serving bowl. Stir the parsley into the skillet, then spoon the chicken wings and broth over the clams. Serve.
Recipe Credit: Jamie Bissonnette
Image Credit: Fredrika Stjärne