Cherry Rosé Chicken Wings

Cherry Rosé Chicken Wings


¼ Cup Extra virgin olive oil, divided
2 Cloves Garlic chopped
¼ Cup plus 3 tablespoons Hampton Water
½ Cup Dried cherries
¼ Cup Ketchup
2 Tablespoons Light brown sugar
1 ½ Teaspoons Kosher salt, divided
4 Pounds Chicken wings, rinsed and patted dry


1.Preheat oven to 450 degrees.

2.Over medium heat, in a small saucepan add 2 tablespoons of oil. Add garlic and cook, stirring occasionally, until tender, about 2 minutes. Add 3 tablespoons Hampton Water rosé, using a wooden spoon to loosen any browned bits from the bottom of the saucepan. Stir in cherries, ketchup, 1/4 cup Hampton Water rosé, brown sugar, ¾ teaspoon of salt. Bring to a simmer, stirring often, until thickened, about 5 minutes.

3.Remove from heat and let cool slightly, about 10 minutes. Transfer to a blender and process until smooth, about 15 seconds. Set aside.

4.Place a wire rack over a rimmed baking sheet and coat with cooking spray.

5.Place wings on rack and bake for 10-15 minutes.

6. Brush wings evenly with sauce and continue to bake for an additional 4-5 minutes. Turn wings over and brush the other side with sauce. Bake for an additional 10 minutes. Remove from oven.

7.Transfer to a serving platter. Serve warm with a side of celery sticks and ranch dressing.