Balsamic-Lacquered Baked Chicken Wings

Balsamic-Lacquered Baked Chicken Wings

Welcome to…. CHICKEN WING WEEK here at The Texan New Yorker!!! This is gonna be delicious, I promise! With the Super Bowl one week away, of course I wanted to theme this week with that in mind, and I read somewhere, once upon a time, that chicken wings are the most commonly served food at Super Bowl parties. So here we are – I’m bringing you five days of chicken wings recipes, with five different cooking methods, and five different flavor profiles.

Baked chicken wings

For me, the Super Bowl is mostly about the food. And the commercials. Seriously, who’s playing in it again? Not the Cowboys, that’s all I know. Actually, I know one more thing about it this year – some lunk-head thought it would be a good idea to have NYC host it. No, Mr. or Ms. Lunk-Head, it was NOT a good idea. For the next week, we in NYC and northern New Jersey are having to endure traffic jams, re-routed commutes, jam-packed public transportation, extra police presence, and various stores closing to accommodate all this hoopla. Thanks a lot!

baked chicken wings

Needless to say, come Sunday I will be hunkering down in my apartment staying away from the mayhem. And I will be having some chicken wings!

balsamic-lacquered baked chicken wings

We’ll be starting this week with the baking method. The flavor profile is sticky and sweet, with a nod to Italian flare. Baking wings is a wonderful thing. They’re lower calorie, and more hands-off than frying. These were incredibly tasty, addicting as chicken wings should be, and not terribly spicy. Perfect for any guests that don’t groove on hot foods.

Balsamic-lacquered baked Chicken wings

Stay tuned… tomorrow we are braising our wings!

Source: adapted from Food Network Kitchens Favorite Recipes

½ cup blackberry jam (or another flavor if you prefer)
1/3 cup balsamic vinegar
1 tsp soy sauce
2 tsp kosher salt
1 tsp cayenne powder
1 tsp onion powder
2 lbs. chicken wings, split in two parts, and tips discarded

Preheat your oven to 450 F. Line a baking sheet with aluminum foil. Set aside.
In a small to medium saucepot, combine the jam, vinegar, and soy sauce. Bring to a boil over medium-high heat. Lower the heat to a simmer and let it go a few minutes, until thick and glossy.
Meanwhile, in a small bowl, mix together the salt, cayenne, and onion powder. Whisk the spices into the jam mixture. Shut off the heat.
Place the wings in a large mixing bowl and pour the sauce over them. Quickly toss to coat thoroughly. Place the wings on the baking sheet in a single layer, skin side up. Roast about 12 to 15 minutes, until just cooked through (165 F on an instant-read thermometer).
Remove the wings from the oven, and place a rack on the top rack. Switch on the broiler. Broil the wings a few minutes, just until the sauce lacquers a bit. Remove from the oven and serve hot.

3 responses to “Balsamic-Lacquered Baked Chicken Wings

  1. Pingback: Chocolate-Chipotle Braised Chicken Wings | The Texan New Yorker

  2. Pingback: Soy, Dijon and Blue Cheese Chicken Wings | The Texan New Yorker

  3. Pingback: SRC: Jammy Lacquered Wings « Brooklyn Locavore

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