Px Chicken Wings Recipe

Prep and marinate

Pat wings dry with paper towels. In a large bowl combine olive oil, lemon juice, minced garlic, salt and black pepper. Add wings and toss to fully coat. Cover and refrigerate for at least 30 minutes and up to 4 hours to let flavors penetrate.

Preheat oven to 425°F (220°C) if roasting, or heat a heavy skillet with 2 tbsp neutral oil over medium-high heat if pan-frying. If roasting, arrange wings skin-side up on a wire rack set over a rimmed baking sheet lined with foil for easy cleanup. Space wings so air circulates.

Roast method: Roast for 35–40 minutes, flipping once halfway through, until skin is deep golden and crisp and internal temperature reaches 165°F (74°C). Pan-fry method: Add wings in a single layer to hot skillet and cook 10–12 minutes per side, reducing heat as needed to avoid burning, until crisp and cooked through. Transfer cooked wings to a plate while you make the glaze.

Make the reduction

In a small saucepan combine 1 cup PX sherry and 2 tablespoons dark brown sugar. Bring to a gentle boil over medium-high heat, then reduce to a simmer. Let simmer, stirring occasionally, until the liquid reduces by about half and becomes syrupy, about 12–18 minutes. Watch carefully so it does not burn.

Balance and finish: Stir in 1 tablespoon apple cider vinegar, 1 teaspoon soy sauce and 1 teaspoon cracked black pepper. Bring back to a simmer for 1 minute. In a small bowl whisk the 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry, then whisk the slurry into the simmering reduction. Cook 30–60 seconds until glossed and slightly thickened. Remove from heat and swirl in 1 tablespoon unsalted butter until melted and incorporated to give shine and roundness.

Taste and adjust: If too sweet, add a few drops more vinegar; if too tart, stir in a pinch more sugar. The final glaze should be viscous and coat the back of a spoon.

Glaze the wings: Return the cooked wings to the bowl or a large skillet on low heat. Spoon or pour the warm PX reduction over the wings and toss gently to coat evenly. Heat together for 1–2 minutes so glaze adheres to the skin but does not become burnt or sticky.

Za'atar finish & garnish: Sprinkle 2 tablespoons za'atar evenly over the glazed wings and toss briefly so the herb/seed mixture sticks. If using, also add 1 teaspoon sumac for extra brightness, 2 thinly sliced scallions and 1 teaspoon toasted sesame seeds. Squeeze fresh lemon wedges over the plated wings to taste.

Serve immediately while hot and glossy. Leftover wings can be reheated gently in a 350°F (175°C) oven for 8–10 minutes and a little extra glaze brushed on before serving.