And I thought they were really appetizing as well. This little thing called compromise may not be so bad after all................
Balsamic Chicken Wings
Recipe courtesy of Giada DeLaurentiis
1/2 cup balsamic vinegar
1/2 cup honey
1/2 cup brown sugar
1/4 cup soy sauce
5 sprigs of rosemary
5 garlic cloves, halved
10 to 12 chicken wings
2 tablespoons toasted sesame seeds
1/4 cup chopped fresh flat-leaf parsley
Combine the balsamic, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves, in a large, re-sealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken wings to the bag and seal with as little air as possible in the bag. Place in the refrigerator and marinate for 2 hours.
Preheat the oven to 450 degrees F.
Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil (in order to kill bacteria). Reduce the heat to simmer and cook over low heat until thick, about 15 minutes. Reserve.
Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Place the chicken on a serving platter. Sprinkle with the sesame seeds and the chopped parsley.
Cook's note: I like the rosemary and garlic flavors in the background. Brushing the cooked wings with the reduced marinade helps the flavors along. Also, re-moistening helps the parsley and the seeds to adhere.
I used peanuts to sprinkle on top of the wings instead of sesame seeds because I couldn't find them at the grocery. I also marinated the wings all day instead of two hours and it gave them a lot of flavor.