· 1 pound chicken wings
· 1 tablespoon Old Bay seasoning
· Kosher salt
· Freshly ground pepper
· 4 tablespoons unsalted butter
· 1 medium onion, finely chopped
· 5 garlic cloves, minced
· 1 fresh bay leaf
· 1 tablespoon tomato paste
· 12 littleneck clams, scrubbed
· 1 cup beer, such as lager
· 2 cups chicken stock or low-sodium broth
· One 15-ounce can chickpeas, drained and rinsed
· 2 tablespoons chopped flat-leaf parsley
HOW TO MAKE THIS RECIPE
1. Preheat the oven to 350°. On a rimmed baking sheet, toss the chicken wings with the Old Bay and season with salt and pepper. Spread out the wings and roast for 10 minutes, until the skin looks tight.
2. Meanwhile, in a large, deep skillet, melt the butter over moderate heat. Add the onion, garlic, bay leaf and a pinch each of salt and pepper. Cook, stirring occasionally, until the onion is softened but not browned, about 10 minutes.
3. Add the tomato paste and chicken wings to the skillet and stir until the wings are well coated, then stir in the clams. Add the beer and bring to a boil over high heat. Boil for 3 minutes, then add the stock and chickpeas. Season with salt and pepper. Cook, stirring occasionally, until the clams open, 5 to 10 minutes; as they open, transfer them to a serving bowl. Discard any clams that do not open. Stir the parsley into the skillet, then spoon the chicken wings and broth over the clams.