Lemon Garlic Parmesan Wings + Sauvignon Blanc Pairing

“The combination of olive oil, garlic and lemon juice lifts the spirits …” - Yotam Ottolenghi

Wings are a staple in my house, and one of the things my husband and I really enjoy making together. This recipe has been a hit lately, and it was created on whim one afternoon.

I was inspired to pair this dish with a Sauvignon Blanc that blew me away at Linden Vineyards - a Virginia winery. The acidity and fresh notes on the wine paired perfectly next to the smoked chicken with lemon and garlic notes.

Please, continue to read more on how this perfect pair came to be.

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Lemon Garlic Parmesan Wings

Garlic and lemon paired together are a powerful combination, but sprinkle freshly grated parmesan cheese on top, and it is truly next level. These smoked chicken wings are literally a dream, and the flavor complexity alone is a total knockout.

The wings were marinated in olive oil, lemon juice, pepper, and garlic and herb seasoning overnight. Then, the next day they were smoked for about 45 minutes on the grill. Once, they were removed from the grill, lemon pepper and garlic herb seasoning were sprinkled on top of the wings, as well as freshly grated parmesan cheese - pure perfection.

I absolutely love the flavor profile on these wings, the herbs and lemon, paired with a mild cheese is delicious. These wings are definitely a twist on the classic lemon pepper wings that are so extremely popular.

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Linden 2018 Sauvignon Blanc

Linden 2018 Sauvignon Blanc

Linden 2018 Sauvignon Blanc

The Sauvignon Blanc from Linden Vineyards is comprised of the following grapes:

  • 88% Sauvignon Blanc

  • 12% Semillon

This wine is so lovely, and as the winemaker noted during our visit to Linden, it has elements of oyster shell and lemon rind. Upon tasting it you’ll find crisp, mineral, salinity, and citrus notes. It’s light refreshing and clean. On the nose you’ll get a subtle bouquet note as well. This wine is incredibly balanced and the acidity in the wine works beautifully with each sip.

The Sauvignon Blanc is light and fresh. It would pair perfectly with fresh herbs, fish, grilled chicken, salad with goat cheese, oysters, and of course shrimp. I absolutely love how versatile this wine is. You can most certainly drink this by itself or pair it with a dish.

XO, Analise

Recipe: Lemon & Herb Smoked Salmon

“For me no good food is illuminated without acidity.” - Alex Guarnaschelli

Salmon is one of my favorite types of fish, and when it is paired with lemon and fresh herbs, it’s truly elevated. Smoked fish is absolutely delicious - it’s perfect for brunch, lunch or dinner. You can enjoy this protein with sautéed veggies, roasted carrots, or even make a smoked salmon sandwich - it’s truly versatile.

I had the best time experimenting with this dish alongside my husband, check out the recipe below.

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What You’ll Need:

(serves two people)

  • 2 pieces of Atlantic Salmon

  • 1 large lemon (fresh squeezed juice)

  • 2 slices of lemon, garnish for each fish (optional)

  • 1 tablespoon olive oil, divided

  • 2 teaspoon thyme, divided

  • 2 teaspoon rosemary, divided

  • 2 teaspoon cracked black pepper, divided

  • a pinch of salt for each piece of fish

  • 1 tablespoon of melted salted butter, divided

Directions:

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STEP 1: Prepare your fish, ensure it is free of any bones, remove the skin (or leave it on - during the smoking process the skin will naturally fall off), and rinse off each piece. Pat the fish dry, remove any excess water, and place on a parchment paper lined plate.

STEP 2: Lightly drizzle olive oil on the fish, and then add your seasonings onto each piece - rosemary, cracked black pepper, thyme, and salt. Ensure the seasonings cover the top of the fish completely - then slowly pour lemon juice onto the salmon. Last, gently place a lemon slice on top each cut of salmon, if you desire.

Pro Tip: Feel free to adjust your seasonings according to your taste!

STEP 3: While the fish is setting and marinating, prepare your smoker - oil the grates, start the fire with pecan wood, and begin heating the vessel to 225 degrees fahrenheit.

STEP 4: Next, once the smoker is ready place the salmon on the grates, and close the vessel. You’ll want the fish to smoke for about 3 hours or when the internal temp reaches 135 degrees fahrenheit.

Pro Tip: Keep an eye on the salmon, you’ll notice that the fish becomes flaky to the touch when it’s reaching the perfect internal temperature.

STEP 5: Once the fish is cooked remove it from the smoker, drizzle melted butter onto each piece of fish.

STEP 6: Serve and enjoy!

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XO, Analise