I'm back :-) I had one VERY busy September and that kept me so insanely busy, I couldn't see straight, never mind keep up here, too. A book to write, a month-long, intensive online class to teach, soccer for BOTH kids, which meant running here there and everywhere all the time :-) and then some regular catching-up of life. Add in one kid's birthday (which I blogged about here, plus some other nice things about that particular kid ;-) and it was INSANE.
I had lots of great recipes this month...but no time to blog about them. And now I'm going to try to get caught up!
These chicken wings I made for a Labor Day party. They were insanely easy, and not the regular hot and spicy kind that people expect. I got them from Bon Appetit magazine, which is quickly becoming my new favorite. I know, it sounds like the hard kind of cooking magazine, but surprisingly, a good third to half of the recipes in there are pretty easy, and they have a whole section of easy ones in each issue.
Balsamic Soy Chicken Wings
3/4 cup Balsamic Vinegar (use a good quality one; if you go for the cheap brand, it tends to be VERY vinegary and burn your eyes when it boils. Not good eats, as Alton Brown would say)
1/4 cup soy sauce
2 tablespoons butter
3 pounds chicken wings, cut apart (meaning, you have the drumstick and the wing part separated. Easy-peasy, folks. Just take a butcher knife and hit hard)
salt and pepper
2 tablespoons vegetable oil
Pour the soy sauce and balsamic vinegar into a sturdy sauce pan. Turn on medium-high heat and bring to a boil. Let it boil until it reduces to a syrup. This could take from 15 minutes to a half hour, all depending IMO, on the quality of your vinegar and your stove. And what your version of medium-high is ;-). Syrup means it coats the back of your spoon and stays there -- just like regular syrup on pancakes. You want it nice and thick, so it'll stick to the wings. [A side note: I came across this very similar recipe on Epicurious that also added sugar to the mix, which sounds yummy, too, so you can try that as well. It will probably cut a bit of that vinegar taste, especially if you don't buy a super-high quality balsamic. When I do these again, I'm going to do the sugar thing. Plus it'll make it more syrup-y, which I think would be nice, too].
Meanwhile, preheat your oven to 500 degrees. Toss the wings in a baggie with oil, and salt and pepper (I used about a teaspoon of salt, a half a teaspoon of pepper. I'm not exactly a measurer in that kind of thing). Spread foil on cookie sheets, then spread out the wings. Roast in the oven, turning once, for 30 minutes.
When you can handle them, toss them in the sauce. Let them stand for five minutes, and toss them again in remaining sauce (you won't use it all because it won't all stick the first time). Serve! These were a big hit at the Labor Day party I went to.
Tomorrow, I have a guest author visiting :-) And then I have a bunch of other yummy recipes coming!
Shirley
I had lots of great recipes this month...but no time to blog about them. And now I'm going to try to get caught up!
These chicken wings I made for a Labor Day party. They were insanely easy, and not the regular hot and spicy kind that people expect. I got them from Bon Appetit magazine, which is quickly becoming my new favorite. I know, it sounds like the hard kind of cooking magazine, but surprisingly, a good third to half of the recipes in there are pretty easy, and they have a whole section of easy ones in each issue.Balsamic Soy Chicken Wings
3/4 cup Balsamic Vinegar (use a good quality one; if you go for the cheap brand, it tends to be VERY vinegary and burn your eyes when it boils. Not good eats, as Alton Brown would say)
1/4 cup soy sauce
2 tablespoons butter
3 pounds chicken wings, cut apart (meaning, you have the drumstick and the wing part separated. Easy-peasy, folks. Just take a butcher knife and hit hard)
salt and pepper
2 tablespoons vegetable oil
Pour the soy sauce and balsamic vinegar into a sturdy sauce pan. Turn on medium-high heat and bring to a boil. Let it boil until it reduces to a syrup. This could take from 15 minutes to a half hour, all depending IMO, on the quality of your vinegar and your stove. And what your version of medium-high is ;-). Syrup means it coats the back of your spoon and stays there -- just like regular syrup on pancakes. You want it nice and thick, so it'll stick to the wings. [A side note: I came across this very similar recipe on Epicurious that also added sugar to the mix, which sounds yummy, too, so you can try that as well. It will probably cut a bit of that vinegar taste, especially if you don't buy a super-high quality balsamic. When I do these again, I'm going to do the sugar thing. Plus it'll make it more syrup-y, which I think would be nice, too].
Meanwhile, preheat your oven to 500 degrees. Toss the wings in a baggie with oil, and salt and pepper (I used about a teaspoon of salt, a half a teaspoon of pepper. I'm not exactly a measurer in that kind of thing). Spread foil on cookie sheets, then spread out the wings. Roast in the oven, turning once, for 30 minutes.
When you can handle them, toss them in the sauce. Let them stand for five minutes, and toss them again in remaining sauce (you won't use it all because it won't all stick the first time). Serve! These were a big hit at the Labor Day party I went to.
Tomorrow, I have a guest author visiting :-) And then I have a bunch of other yummy recipes coming!
Shirley
Shirley,
ReplyDeleteThis is too funny. I saw this recipe on some website. Meant to get back to it that day. With the usual life of teens, I remembered this days later. Darn if I could remember where I saw it.
Thank God, you found this tempting too! I'm saved. lol
Thanks again mucho,
Jan P-Cathy S' friend
Wow that sauce is so good I wanted to eat it with a spoon. Great recipe!
ReplyDeleteWow that sauce is so good I wanted to eat it with a spoon. Great recipe!
ReplyDelete