Roasting the wings before tossing them with this tangy glaze is our secret to getting crisp skin.
Put oven racks in upper and lower thirds of oven. Line 2 large shallow baking pans (17 by 11 inches) with foil. Put pans in oven and preheat oven to 500F.
Pat wings dry, then toss with oil, salt, and pepper in a large bowl and divide between preheated pans, spreading wings in 1 layer. Roast, without turning, until golden and tender, about 35 minutes.
While wings roast, simmer vinegar, soy sauce, and sugar in a 1- to 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.
Remove roasted wings from oven and let stand in pans 1 minute (to make wings easier to remove from foil), then transfer with tongs to a clean large bowl.
Pour balsamic mixture over wings and toss to coat well. Let stand 5 minutes, then toss again.
To make wingettes from regular chicken wings, cut off and discard tips from chicken wings with kitchen shears or a large heavy knife, then halve wings at joint.
Makes 4 (main course) or 6 to 8 (snack) servings.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (489g) | ||
Recipe Makes: 4 | ||
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Calories: 1085 | ||
Calories from Fat: 685 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 76.1g | 102 % | |
Saturated Fat 22.1g | 111 % | |
Monounsaturated Fat 30.4g | ||
Polyunsanturated Fat 15.5g | ||
Cholesterol 352.6mg | 108 % | |
Sodium 604.8mg | 21 % | |
Potassium 749mg | 20 % | |
Total Carbohydrate 11.2g | 3 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 10.9g | ||
Protein 82.8g | 118 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1085
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