June 18, 2017

Balsamic Chicken Wings


Yay!  Summer time is officially here this week.  Summer is my favorite season -- it always feels more relaxed and carefree.  I love being outside during the summer, whether it's hanging by the water (which is more difficult to do in Colorado), being in the park, or eating on a patio.  Today's recipe would be great for any potluck.

Chicken wings are marinated in a combination of balsamic vinegar, honey, brown sugar, and soy sauce with garlic and rosemary.  The chicken then gets baked, and while it's baking, you cook the remaining marinade (bring it to a boil to kill any bacteria).  After the chicken is done, you brush it with the marinade and garnish with sesame seeds and parsley.

These were not overly sweet wings, despite the honey and brown sugar--the balsamic vinegar and soy sauce help cut the sweetness, which I appreciated.  :)  The chicken was crispy on the outside and tender on the inside - the sign of a good chicken wing, right?

These are a little sticky to eat, so make sure plenty of napkins are on hand.

Balsamic Chicken Wings
Yields about 5 servings

Ingredients:
1/2 cup balsamic vinegar
1/2 cup honey
1/2 cup light brown sugar
1/4 cup soy sauce
5 sprigs of rosemary
5 garlic cloves, minced
1 lb. chicken wings (about 10-12)
2 tbsp. sesame seeds
1/4 cup chopped fresh parsley

Directions:
In a large re-sealable plastic bag, add the balsamic vinegar, honey, brown sugar, soy sauce, rosemary sprigs, and minced garlic.  Seal the bag, and shake and squeeze the contents to dissolve the honey and brown sugar.  Then, add the chicken drumsticks to the bag and seal with as little air as possible.  Place in the refrigerator and marinate for at least 4 hours later.

Preheat the oven to 450ºF.  Line a baking sheet with foil, and place the chicken on the baking sheet.  Bake for about 30 to 35 minutes or until the skin begins to caramelize.  While the chicken cooks, place the marinade into a wall saucepan.  Bring the marinade to a boil, and then reduce the heat to simmer and cook over low heat until thickened, about 15 minutes.

Then, use a pastry brush to brush the cooked marinade on the chicken.  Sprinkle with the sesame seeds and the chopped parsley.  Serve and enjoy!

Source: Giada De Laurentiis

3 comments:

  1. Yum, these look good! (and how was your class at the Paris Cordon Bleu School)?

    ReplyDelete

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