Onion Broth with Onion Dumplings and Braised Chicken Wings
Reprinted with permission from Soul: A Chef’s Culinary Evolution in 150 Recipes (Time Inc. Books, 2018).
Yield: 4 servings 3/4 cup finely crushed saltine crackers (about 12 crackers) 3 large eggs, lightly beaten 1 cup thinly sliced scallions, plus more for garnish 1/8 teaspoon cayenne pepper 1/8 teaspoon ground nutmeg 1/4 cup melted duck fat 5 1/2 teaspoons kosher salt, divided 6 cups plus 3 tablespoons chicken stock, divided 2 tablespoons blended olive oil 24 large chicken wings and drumettes 1 teaspoon coarsely ground black pepper 4 yellow onions (about 8 ounces), julienned* 2 bay leaves 1 thyme sprig 2 tablespoons dry white wine 2 tablespoons apple cider vinegar 2 tablespoons (1 ounce) rye whiskey
In a medium bowl, combine saltines with next 5 ingredients, 1 teaspoon salt, and 3 tablespoons stock. Cover and refrigerate for 1 hour. In a Dutch oven over medium, heat oil. Season wings with 3 teaspoons salt and black pepper. Brown chicken on all sides, in batches, about 3 minutes per batch. Drain on paper towels. (Chicken will not be fully cooked.) Add onions and remaining 1 1/2 teaspoons salt to Dutch oven, and cook, stirring often, until caramelized, about 10 minutes. Add bay leaves, thyme, white wine, vinegar, and rye whiskey; cook for 4 minutes. Return wings to Dutch oven and cook 2 more minutes. Add remaining 6 cups chicken stock to Dutch oven, cover, reduce heat to low, and cook 20 minutes or until wings are fork-tender and cooked through. Remove from Dutch oven, reserving stock in Dutch oven. Spoon saltine mixture into hot broth by tablespoonfuls. (Do not overcrowd.) Cover and cook until firm, about 15 minutes. Return chicken wings to Dutch oven and let stand for 10 minutes before serving. Sprinkle each serving with additional scallions. Serve with green or raw tomato salads, rice dishes, or potatoes.
*I prefer sweet yellow onions in the summertime and white onions in the fall and winter. Cool-season yellow onions tend to be watery and have a souring effect in the dish. Look for yellow onions with longer root stems for best flavor. Note: This recipe calls for large wings. If using small wings, reduce cooking time.