SERVES: 4 to 6 INGREDIENTS: 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 DIRECTIONS: 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! |
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