Oven-Baked-Woodbridge-Wine-Chicken-WingsA perfect summer recipe for entertaining! The chicken is brushed with butter and paprika then baked. The Woodbridge Wine ‘Cue Sauce is boiled, reduced, tweaked and then used as a glaze over the chicken after it is finished baking. “Mom” uses organic ingredients whenever possible.

Oven-Baked Woodbridge Wine Chicken Wings


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


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.

Pairs with Woodbridge by Robert Mondavi Cabernet Sauvignon

Serves 4-6.

*Recipe and image courtesy of Woodbridge by Robert Mondavi and Food Network chef Alex Guarnaschelli.*