Bengals Bash Wings from Palomino

Palomino Bengals Bash Wings


  • 1 lb. chicken drummettes (marinated and blanched)
  • 3 oz. spicy garlic-pepper sauce
  • 1/2 tsp. chopped chives
  • u>
  • 1/2 oz. chicken stoc
Garlic Marinade Ingredients
  • 2 oz. minced garlic
  • 2 Tbsp. coarse black pepper
  • 1 tsp. curry powder
  • 1/4 tsp. crushed red pepper flakes
  • 1/3 cup soy sauce
  • 1/2 cup vegetable oil
  • 1 oz. coarsely chopped
  • Cilantro
Garlic-Pepper Sauce Ingredients
  • 4 oz. white wine vinegar
  • 5 Tbsp. soy sauce
  • 1 1/2 tsp. cornstarch
  • 1/2 cup brown sugar
  • 2 oz. honey
  • 2 Tbsp. chili sauce
  • 3 oz. minced garlic
  • 1 Tbsp. oyster sauce
  • 1 tsp. peeled and minced ginger
  • 2 Tbsp. coarse black pepper
  • 1 tsp. kosher salt
  • 1 tsp. crushed red pepper flakes


To prepare marinade, place all ingredients except the vegetable oil and cilantro in a food processor. Slowly add the vegetable oil and process until the ingredients are blended. Pour the marinade and the chopped cilantro over the chicken drummettes and toss to coat thoroughly. Marinate for a minimum of 4 hours, or overnight. To blanch the drummettes, bake in a 425 degree oven for 8-10 minutes, or until there is no trace of pink next to the bone. To prepare the sauce, dissolve the corn starch in with the soy sauce. Place all the ingredients in a sauce pot over a medium high heat. Bring to a simmer and let cook, stirring occasionally, for 5-6 minutes, or until sauce thickens. Let the sauce cool to room temperature. When ready to serve, place 1 lb. of the marinated and blanched chicken drummettes in a sauté pan. Ladle 3 oz. of the garlic-pepper sauce over the drummettes. Add the 1 1/2 oz. of chicken stock. Re-heat the drummettes over a medium-high flame with a tight fitting lid for 3-4 minutes. Toss occasionally to coat ingredients. Transfer drummettes to a serving plate and top with chopped chives.