So there is a blackberry festival in the town where I work in July. With the festival, there is a recipe contest. And of course I feel the need to enter it. Not that I had any recipe ideas. And not that I measure things or am capable of following a recipe. But I wanted to enter anyway.
I decided to go savory. There are lots of sweet options but they all seemed kinda boring. Well I had made that blackberry orange cheesecake a while ago that was actually really good but I wanted something else. K suggested some sort of lamb but I figure lamb is kinda scary for this part of the country. I decided on chicken wings. Everyone loves chicken wings.
This would work well with chicken thighs or legs too. Obviously adjust cooking time accordingly. The sauce is really sticky and messy, the way wings are supposed to be, a little sweet and salty and tangy and just a little spicy and quite good. Especially for something I made up starting with 'OK I have chicken wings and blackberries, now what' Measurements may not be terribly accurate. Adjust to taste.
Soy Blackberry Chicken Wings
1 container blackberries
2 tbsp soy sauce or more, to taste
1 tbsp balsamic vinegar or more, to taste
1 tbsp sweet chili sauce or more, to taste
2 tbsp seedless blackberry jam or more, to taste
about 2 dozen chicken wing segments
3 small sprigs parsley, chopped
Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan and place in the refrigerator for 1 hour or more.
Preheat the oven to 425 degrees F. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.
Meanwhile, smash the blackberries in a small skillet and cook over medium heat until it bubbles. Add the soy sauce, vinegar, jam and chili sauce and simmer for about 5 minutes to concentrate. Add any additional flavorings to adjust flavor to taste preferences. Keep over very low heat. 5 minutes before the wings are done, transfer the sauce to a large bowl.
When the wings are done, transfer to the bowl with the sauce and toss to coat. Garnish with parsley.