You learned that just for stopping by. :)
And you can also learn about some wings of wonderfulness while you are here.
Roasted in a very hot oven, the chicken wings get all crispy outside, yet stay moist and tender inside. Once cooked, the wings are tossed with lots of sticky-sweet-tangy balsamic-soy sauce which thickly coats the chicken as it cools. Fantastic.
4 pounds chicken wings
2 tablespoons olive oil
1/2 teaspoon black pepper
3/4 cup balsamic vinegar
1/4 cup soy sauce
2 teaspoons sugar
1 tablespoon unsalted butter
1. Put oven racks in upper and lower thirds of oven. Line 2 large shallow baking pans with non-stick foil. (Note: if not using non-stick foil you’ll want to grease regular foil very well to prevent the wings from sticking.) Put pans in oven and preheat oven to 500°F.
2. Pat wings dry. In a large bowl toss wings with oil and pepper and divide between preheated pans, spreading wings in 1 layer. Roast, without turning, until golden and tender, about 35 minutes.
3. While wings roast, simmer vinegar, soy sauce, and sugar in a 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 until melted.
4. Remove roasted wings from oven and let stand in pans 1 minute, then transfer with tongs to a clean large bowl.
5. Pour balsamic mixture over wings and toss to coat well. Let stand 5 minutes, then toss again.
Serves 4 as a main course or 6 as a snack
Recipe from Gourmet Magazine
It’s a bit of a depressing start to winter around here. It’s rained the past few days and the snow is fastly melting away in 40 degree F days.
“Winter Winds’, a soothing song by LA-based band The Tulips, is certainly a pick-me-up on a dreary, grey day. It’s the second single from their upcoming 2015 LP, “Echo Blue”.