I know, I know.
Yes, it's chicken again. But honestly, what isn't chicken anymore?
This is a great do-ahead recipe.
Which, right about now, is good for me, since I am doing the do-this-workout-schedule-and-either-give-up-or-lose-10-pounds, lol.
Otherwise known to the uninitiated as "Interval Training."
Ideal for a winter Sunday early dinner (quick, get it done before DOWNTON ABBEY!) or happy hour on the deck in summer, this is made ahead and, when ready, the rest is done in the oven for you.
From one of the island's best gourmet coffee house/bistros Espresso Love, Carol McManus and her cookbook Table Talk (and recipe) do not disappoint. Known for her sublime pastries, cookies, coffees and light lunch/dinner fare, I chose "Crispy Balsamic Chicken Wings" because easy prep-and-cook make it ideal for giving me more knitting or boating or just loafing-in-the-hammock time.
The first time I fixed these, I found the taste a little sharp. Next batch I added honey to the vinegar "sauce" to taste, a little Worcestershire sauce, salt to taste and, if you want them a little spicy, I might add a dash of cayenne pepper to taste as well. Just right!
To complete the menu I usually start off with some awesome clam or smoked bluefish dip from Net Result in Vineyard Haven... or better yet! my friend Sue's totally off-the-chain recipe for baked bluefish with crackers (which, if she will give it up, lol, I will share closer to the summer season).
And maybe... no, not 18-21-year-old-girls in Hooters uniforms and beer, lol...
Ok, the beer. And, I'm thinking coleslaw or a platter of carrots and celery with ranch dressing. Or whatever.
Crispy Balsamic Chicken Wings
(makes 4 servings)
2 lbs. chicken wings
2/3 cup balsamic vinegar
3 large scallions, thinly sliced
(optional mods: honey, Worcestershire sauce, salt and pepper, cayenne pepper - all to taste, before you add the raw chicken wings to the mix)
1. Combine chicken wings, vinegar and scallions in a large, gallon zip-lock bag.
Zip-lock the bag and smoosh and mix the ingredients until well-coated.
Refrigerate overnight (and mix it up and flip the bag over every once in awhile in the frig. when you think about it, till you are ready to cook).
2. Just before cooking, take the chicken out of the frig. and let come to room temperature.
3. Preheat the oven to 450 degrees.
4. Arrange the chicken in a single layer on large baking or cooky sheets (with a lip).
5. Bake 25- 35 minutes, until crispy and brown Check the last 10 minutes to see if done, and extend cooking time accordingly.
Modifications: I found adding a little honey, Worcestershire sauce and salt and pepper to taste (also a dash of cayenne pepper if you are so inclined) round the flavor out, and I highly recommend experimenting to your individual tastes.
Add a salad, coleslaw or carrots/celery with dip, for a great Sunday supper.
Have a Good One. :)