These are the wings I make so I can devour chicken wings without feeling guilty. They are simmered in stock to remove some of the fat, and the sauce is kept as fat-free as possible without sacrificing any taste. Use the leftover stock as a base for Asian soups or sauces.

Servings: 4

Ingredients

Sauce:

• 2 tbsp white balsamic vinegar or white-wine vinegar
• 2 tbsp Dijon mustard
• 2 tbsp honey
• 2 tsp hot-pepper sauce or to taste
• 2 tbsp orange juice
• 2 tbsp chopped chives
• 1 tbsp chopped tarragon
• 1 tbsp chopped mint
• Salt and freshly ground pepper

Wings:

• 2 cups chicken stock
• 2 large cloves garlic, peeled and roughly chopped
• 2 lbs (1 kg) chicken wings, wing tip discarded, cut in half
• Salt and freshly ground pepper

Method

Preheat oven to 450 F.

Combine ingredients for sauce. Season with salt and pepper. Reserve.

Combine chicken stock and garlic in a pot over high heat. Bring to a boil and add wings. Add more stock to cover if needed. Turn heat to medium and simmer wings, stirring occasionally for 8 minutes to 10 minutes or until chicken is almost cooked.

Drain chicken wings and place skin side up on a parchment-lined baking sheet. Sprinkle with salt and pepper. Bake for 20 minutes, turning once or until wings are golden brown and cooked through. Serve with sauce for dipping.