The phone alarm chimes and I awake with memories of my most recent dream. Unlike my usual two a.m. nightmares that force me into consciousness sweaty and heart-pounding, this morning’s dream is a pleasant one featuring chicken wings. Have you ever dreamt about something and woken up with an acute craving for it?
Chicken wings may have been on my mind following a recent visit to the Buffalo Wild Wings franchise that opened near us in recent months. We reasoned that a restaurant with “wings” in the name ought to make great wings. In reality, this wasn’t the case. But while the wing meat was slightly disappointing, I have to give BWW credit for their selection of over 20 sauces. The Parmesan Garlic was particularly good!
With a Costco-sized bag of chicken tenders taking up space in our freezer, we’ll use them in place of wings and try out a copycat Parmesan Garlic sauce recipe to go with them. (We could have bought the sauce in a bottle but where’s the fun in that?) There are two styles of recipes online; one involving melted butter and a second based in mayonnaise. We opt for the mayo-based sauce. Meanwhile, we open the wine.
A few months ago, Lori at Dracaena Wines wrote about Petite Petit from Michael David Winery in Lodi, California. I knew right away that this was one for us to try, given that we are fans of Petite Sirah, as well as other fruit-forward varietals from Lodi such as its Zinfandel and Cabernet Sauvignon. And who could resist the circus-themed labeling?
Sipping the first glass and gazing at the wine-drinking elephants on the label, it occurs to me that this wine with two “petites” in its name is anything but small. Like the elephants on the label, this wine has heft and weight. There are so many thoughtful details in this label that I wouldn’t lump it into the classification of gimmicky. Although you may need a magnifier to see it, I especially enjoyed the nod to Michael David’s popular Zinfandel, Seven Deadly Zins.
This 2014 Petite Petit is a blend of 85% Petite Sirah and 15% Petit Verdot. In the glass, it’s an inky, teeth-staining purple. The nose is filled with aromatic, lush fruit. A full-bodied palate reveals plum and blackberry fruit, wood notes, smoky oak, anise, and tobacco. Flavors of prune and currant follow. A fairly long finish has nicely structured tannins.
Back to cooking, we prep the chicken tenderloins with a flour, egg, and breadcrumb/Panko coating and fry them in ¼ inch of vegetable oil until the outside is crispy-brown and the internal temperature reaches 165 degrees. With the sauce at about room temperature, we roll the hot chicken pieces in it to coat. While the franchise wing joints tend to skimp on the celery and carrots, we’ve loaded up on our veggies.
Parmesan Garlic Sauce
- ½ cup mayonnaise
- 1 tsp chopped garlic
- 1 tsp olive oil
- 5 tsp grated Parmesan cheese
- 1 tsp apple cider vinegar
- Pinch of salt and pepper
- Sprinkle of oregano, basil, thyme, and crushed red pepper
If one of the chicken tenders in my photo looks kind of green, don’t adjust your monitor. I experimented with a curry sauce that didn’t quite work with this meal. I ate it anyway, since no unspoiled food goes to waste around here. I’d like to elaborate on the food and wine pairing except that, as usual, almost all of the wine was gone by the time the chicken was done.