Soy and Traditional Balsamic Vinegar Glazed Wings

January 22, 2013




Yield: Makes 4 (main course)

or 6 to 8 (snack) servings  Active Time: 10 min

Total Time: 55 min


4 pounds chicken winglettes

2 Tbsp Lucero Ascolano Extra Virgin Oilive Oil 

1/2 tsp. salt

1/2 pepper

3/4 cup Lucero Traditional Balsamic Vinegar

1/4 cup soy sauce

2 tsps.  sugar

1 Tbsp. unsalted butter




Preheat oven to 500°F.



1-  Put oven racks in upper and lower thirds of oven. Line 2

large, shallow baking pans with foil. Put  empty pans in oven.

Meanwhile,  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.



2-  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.



3-  While wings roast, simmer 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.



4-  Remove from heat and stir in butter until melted.



5-  Remove roasted wings from oven and let stand in pans

for 1 minute-(to make wings easier to remove from foil).

Transfer withtongs to a clean large bowl.



6-  Pour balsamic mixture over wings and toss to coat well.

Let stand 5 minutes, then toss again.


Taste Note: Ascolano is Lucero Yellow Green Label-Med




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