Boozy Foodie Delights for a Star-Spangled Fourth

Here’s your go-to Independence Day meal, spiked of course.

Whether you are in charge of preparing a meal or bringing a side, you can impress your guests with one of Food Network Chef Alex Guarnaschelli’s yummy creations with Woodbridge Wine ‘Cue Sauce or Woodbridge by Robert Mondavi wine, as well as a juicy sangria to wash them down.

Oven Baked Woodbridge Wine Chicken Wings

Oven-Baked Woodbridge Wine Chicken Wings

Courtesy of Alex Guarnaschelli, Food Network Chef

Serves: 4-6

Ingredients:

• 2 cups Woodbridge by Robert Mondavi Cabernet Sauvignon
• 1/4 cup Clover Honey
• 2 large Cloves Garlic (minced)
• 2 tbsp. Dark Brown Sugar
• 3 tbsp. Woodbridge Wine ‘Cue Sauce
• 1/2 cup Sherry Vinegar
• 1 tbsp. Coarsely Ground Black Pepper
• 2 Scallions (white and green parts both, cut into thin rounds)
• 1 lb. (about 16 pieces) Chicken Wings
• Kosher Salt
• 2 tbsp. Unsalted Butter, Melted
• 2 tsp. Hot Paprika
• Juice from 1 Large Lemon

Preparation: Preheat the oven to 350F. Make the honey glaze – In a large skillet, reduce the Woodbridge by Robert Mondavi Cabernet Sauvignon over medium heat until there is only about 1/4 cup liquid. Pour the wine into a medium bowl to cool. In the same skillet, bring the honey, garlic, dark brown sugar, and Woodbridge Wine ‘Cue Sauce to a simmer. When it starts to foam and turn light brown, remove the skillet from the heat and pour in the sherry vinegar. Return the skillet to the heat and allow it to simmer until it becomes like a light glaze, 12-15 minutes. Stir in the black pepper and scallions and pour it over the red wine in the bowl. Whisk to blend. Taste for seasoning. Prepare and cook the chicken wings: Cut each chicken wing at each joint so each wing is cut into 3 parts. You will have 36 pieces including the wing tips. Season them with salt. In a small saucepan, melt the butter and stir in the paprika. Put the wings on a sheet pan and brush them with the melted butter mixture. Bake them for 5-8 minutes. Turn them on their second side and brush with the remaining butter mixture. Then, put the tray under the broiler and cook for an additional 3-5 minutes or until fully cooked. Finish the dish: Toss the chicken wings in the honey red wine glaze and squeeze the lemon juice over them.

Summer Roasted Potato Salad

Summer Roasted Woodbridge Wine Potato Salad

Courtesy of Alex Guarnaschelli, Food Network Chef

Serves: 4 to 6

Ingredients:

• 2 lb. Medium Red Bliss Potatoes (halved or quartered depending on size)

The Dressing

Ingredients:

• 1 cup Woodbridge by Robert Mondavi Cabernet Sauvignon
• 6 tbsp. Red Wine Vinegar
• 2 medium Shallots (thinly sliced)
• 2 tbsp. Dijon Mustard
• 1/4 cup Mayonnaise
• 1 tsp. Chopped Capers
• 6 Gherkins (quartered lengthwise and sliced into 1/4″ pieces, plus 1 tbsp. of gherkin liquid)
• 1 small Bunch Chives, Minced

Preparation: Preheat the oven to 400F. Arrange the potatoes on a single layer on a baking sheet and place it in the center of the oven. Make the vinaigrette: In a small pot, reduce the Woodbridge by Robert Mondavi Cabernet Sauvignon over medium heat until there is only about 2 tablespoons of liquid. In a bowl large enough to hold the potatoes, whisk together the red wine vinegar, shallots, mustard, mayonnaise, capers and gherkins. Whisk in the reduced red wine. Taste for seasoning. When the potatoes are tender and yielding when pierced with the tip of a knife, 30-35 minutes, remove them from the oven. Allow them to cool for a few minutes. Peel half of them. Some potato skin is a nice flavor in the salad.

Finish the salad: Place the potatoes (halved or quartered, pending size) in the bowl with the dressing and lightly crush them with the tines of a fork. Season lightly with salt and pepper and toss them in the dressing. Sprinkle with the chives.

Amazon.com/Woodbridge-by-Robert-Mondavi-Sauce

Star-Spangled Sangria

Star Spangled Sangria

Courtesy of Woodbridge by Robert Mondavi

Serves: 8

Ingredients:

• 1/2 cup Sugar
• 1/2 cup Lemon Juice
• 1 (10 oz.) Bottle Club Soda
• 1 (750 ml) Bottle of Woodbridge by Robert Mondavi Pinot Grigio
• 1 Lemon (sliced)
• Ice
• Star Fruit, Strawberries, Blueberries and Mint Leaves (for garnish)

Preparation: Dissolve sugar in the lemon juice in a large pitcher. Add club soda, Pinot Grigio, and lemon slices, and mix well. Note, do not add ice cubes until ready to serve or it will dilute the sangria. Pour into glasses and garnish with star fruit, strawberries, blueberries and/or mint leaves.

*Entertaining Tip: When making for a large group, double or triple using a large container with a tap. Put the ice in a tube in the center of the container to keep it from diluting the mixture, but keep it cold. Add in some of the strawberries and oranges in the container to give the drink a festive touch!