Yield: Makes 4 (main course)
or 6 to 8 (snack) servings
Active Time: 10 min
Total Time: 55 min
4 pounds chicken winglettes
2 tablespoons Arbequina olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 cup Lucero Traditional Balsamic Vinegar
1/4 cup soy sauce
2 teaspoons sugar
1 tablespoon unsalted butter
Put oven racks in upper and lower thirds of oven. Line 2 large shallow
baking pans with foil. Put pans in oven and preheat oven to 500°F.
Pat wings dry, then toss with olive oil, salt, and pepper in a large bowl
and divide between preheated pans, spreading wings in 1 layer. Roast, without
turning, until golden and tender, about 35 minutes. Roasting the wings before
tossing them with this tangy glaze is our secret to getting crisp skin.
While the wings roast, simmer your traditional balsamic vinegar, soy sauce,
and sugar in a 1- to 1 1/2-quart heavy saucepan, stirring occasionally, until
reduced to about 1/3 cup, 12 to 14 minutes. Remove from heat and stir in butter
Remove roasted wings from oven and let stand in pans 1 minute (to make wings
easier to remove from foil), then transfer with tongs to a clean large bowl.
Pour balsamic mixture over wings and toss to coat well. Let stand 5 minutes,
then toss again.