Do you want the crisp without the hassle of a splattering deep-fry? The secret is applying a thin coat of baking powder (not baking soda!) before slipping them into the oven for perfectly crispy wings, thighs and breasts that are full of flavour. Of course, what would "fried" chicken be without a coat of sauce and a dip to go with them? With a few oil and balsamic duos on hand, you can have not one, but several flavours to coat, plus built-in dips. We're also recommending you try our best-loved Balsamic BBQ sauce recipe for a classically sweet tang.

SERVES: 4 to 6


3 lbs chicken wings*, skin on, split and tips removed

1 to 2 tbsp baking powder to completely cover wings with light coating

2 tsp salt

3/4 cup infused olive oil (see below)

1/2 cup infused dark or white balsamic (see below)

1 - 2 tsp granulated sugar (optional)

*Or substitute skin-on, bone-in thighs and/or breasts

Suggested Combinations For Coating and Dipping Sauce:

Cayenne Fused Oil & Honey Ginger White Balsamic

Smoked Chipotle Oil & Apricot White Balsamic

Garlic Oil & Serrano Honey Vinegar

Blood Orange Oil & Mango White Balsamic

Spicy Calabrian Pesto Oil & Neapolitan Herb Dark Balsamic

Persian Lime Oil & Coconut White Balsamic

Harissa Oil & Honey Ginger White Balsamic

Cayenne Oil & Maple Dark Balsamic


Preheat oven to 400 degrees. Pat chicken dry. Add baking powder and salt to a large mixing bowl. Then add wings and toss by hand until evenly coated. Place the chicken thicker skin-side down in a single layer on parchment lined rimmed baking sheet. Cook for 45 to 50 minutes, checking every 15 minutes, until golden and crispy. Breasts take 20 to 25 minutes, and thighs take 30 to 40 minutes. Do not overcook.

In a large bowl, place olive oil, balsamic and sugar. Whisk until completely blended. Place 1/2 cup aside for dipping sauce. When chicken is done, place in bowl and gently toss until pieces are covered with sauce. Or serve without sauce and make several dipping sauces. Place on serving platter and enjoy!