Sticky chicken tulips, prunes, smoked bacon, toasted pecans and star anise | Matching Food & Wine
You’ve never tried chicken wings like these sticky chicken ‘tulips; infused with prunes, smoked bacon and star anise and topped with crunchy pecan nuts
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Cooking tools:
- Heel of cook's knife
- Chef's knife
- Cutting board
- Saucepan
- Ladle
- Oven
- Fine-mesh sieve
- Mixing bowl
- Paper towel
- Nonstick skillet
- Serving platter
- Baking sheet
- Honey measuring spoon
- Measuring spoon
- Finger bowl
- Napkin
- Chopping knife
- Spoon
- Kitchen scale
Ingredients
- 16 chicken wing ‘drumsticks’, ordered from the butcher
- 600ml chicken stock
- 8 star anise
- 2.5cm cinnamon stick
- 50g pitted prunes
- 40g pecans
- 1 tbsp honey
- 4 smoked pancetta rashers, finely chopped
- 2 tbsp groundnut oil
- 80ml Madeira
- 1 tbsp soft brown sugar
- Salt
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