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.
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|Serving Size: 1 Serving (489g)|
|Recipe Makes: 4|
|Calories from Fat: 685 (63%)|
|Amt Per Serving||% DV|
|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 %|
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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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