Tired of the same ol’ buffalo and BBQ sauces? Try spreading your wings with a new balsamic-sugar glaze. Sweet and mildly tangy, these have a taste that’ll appeal to any crowd. —Gretchen Whelan, San Francisco
- 2 pounds chicken wings
- 1-1/2 cups balsamic vinegar
- 2 garlic cloves, minced
- 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup packed brown sugar
- Cut chicken wings into three sections; discard wing tip sections. In a small bowl, combine the vinegar, garlic, rosemary, salt and pepper. Pour 1/2 cup marinade into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for 1 hour. Cover and refrigerate remaining marinade.
- Drain chicken and discard marinade; place in a greased 15x10x1-in. baking pan. Bake at 375° for 25-30 minutes or until no longer pink, turning every 10 minutes.
- Meanwhile, combine brown sugar and reserved marinade in a small saucepan. Bring to a boil; cook until liquid is reduced by half.
Place wings in a large bowl. Pour glaze over wings and toss to coat.
Freeze option: Cover and freeze cooled wings in freezer containers. To use, partially thaw in refrigerator overnight. Reheat wings in a foil-lined 15x10x1-in. baking pan in a preheated 325° oven until heated through, covering if necessary to prevent excess browning. Yield: about 1-1/2 dozen.
Originally published as Balsamic-Glazed Chicken Wings in Simple & Delicious June/July 2012, p31
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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