142.2…Balsamic Glazed Wings
If you’ve read my blog for awhile, you know that I love chicken wings. Hot wings are my real love but I do have a place in my heart for other types of wings. When I tried the Balsamic Glazed Chicken Wings at my Great News Cooking Class last week, I was in love.
Now I know that chicken wings are more of an appetizer but I didn’t want to wait for a party to make them. I decided to turn them into dinner last night.
Get everything out and ready to go.
Make the marinade: combine balsamic vinegar, honey, brown sugar, soy sauce, olive oil, Tabasco, rosemary and garlic in a bowl.
Pour over the chicken wings and marinate for 2 to 24 hours.
Line a baking sheet with foil or a silicone liner. Arrange the wings on the baking sheet.
Pop into the 400 degree oven and bake for 20 minutes, flip them over and bake for an additional 10 minutes.
Meanwhile pour the marinade into a saucepan, bring to a boil, then simmer until thick.
When the wings are done, brush them with some of the sauce.
That’s it! As much as I love fried chicken wings, these were healthier and equally delicious!
I served them with brown rice and sugar snap peas. I drizzled some of the sauce over the rice and veggies. I love the balsamic vinegar in the sauce…it’s an unexpected taste that makes these chicken wings special.
Balsamic Glazed Chicken Wings (serves 12 as an appetizer)
Original Recipe: Diane Phillips, Great News
1 cup balsamic vinegar
1/2 cup honey
1/2 cup brown sugar
1/4 cup soy sauce
1/2 cup olive oil
5 drops Tabasco
1 Tbsp chopped fresh rosemary
2 garlic cloves, minced
3 pounds chicken drummettes, or chicken wings, split
1. In a large mixing bowl, combine the balsamic vinegar, honey, brown sugar, soy sauce, oil, Tabasco, rosemary and garlic. Place the chicken in a 2-gallon zipper top plastic bag, and pour the marinade over the wings. Seal the bag and refrigerate for at least 2 hours, or up to 24 hours.
2. Preheat the oven to 400 degrees, and line a baking sheet with a silicone liner, or aluminum foil. Drain the marinade into a saucepan, and bring to a boil. Reduce the heat to simmer and cook over low heat until thick, about 15 minutes.
3. Arrange the chicken on the baking sheet, in an even layer. Bake for 20 minutes, turn the chicken, and bake for another 10 minutes, until the skin is caramelized.
4. Brush some of the cooked marinade on the chicken, transfer to a serving platter. Can sprinkle with chopped parsley if desired.
I ended up using dried rosemary because I forgot to get the fresh and it turned out great! Just remember to use less dried herbs than fresh because they are more potent. Enjoy!
Breakfast was Barney Butter on an English muffin with a side of cantaloupe:
For those wondering about Barney Butter, you can check it out here on Amazon.com. It’s pretty pricey so I either buy it when it’s on sale sometimes at Amazon or at Henry’s market. There is a crunchy variety that’s great too!
I took the kids to school and then went to a “room mom” meeting at the school. On the way to my nail appointment, I had one of these bars:
I bought this box of various Kashi bars at Costco and I’m not a big fan. Serves me right for buying a big box of something that I haven’t ever tried.
You know how we are supposed to “eat the rainbow”? Well, along with my cantaloupe, today was an orange day.
For lunch I had orange soup (roasted bell pepper & tomato) and an orange bell pepper with hummus. I also made a grilled cheese of sorts with turkey, shredded mozzarella cheese and Dijon mustard. Great sandwich!
I picked up the kiddos from school and now plan to spend a little time catching up on blogs. I need to eat my dinner super early tonight because I have track practice with my team tonight. Ready to get my butt kicked tonight.
Do you have a favorite chicken wing recipe? For someone who loves hot wings as much as I do, I can’t believe I’m made them!
Do you try to “eat the rainbow”?