HOT BALSAMIC GLAZED CHICKEN WINGS

JON MICHELENA

 

HOT BALSAMIC GLAZED CHICKEN WINGS

 

The chicken wings are hot spicy, but you can omit the hot sauce, red pepper flakes and just enjoy the balsamic glaze.

 

PREPARATION: 30 MINUTES  ROASTING: 30 MINUTES

 

SERVINGS: 2

 

INGREDIENTS FOR SEASONING

525 gr. / 19 oz. Chicken wings cut at the juncture

2 tsp. Sesame oil

1 and 1/2 tbsp.  soy sauce

1 minced garlic clove

1 tsp. minced ginger

 

BALSAMIC GLAZE

1 tsp. hot sauce.

1/2 tsp. crushed red pepper seeds

1/4 c. balsamic vinegar

1/4 c. brown sugar.

 

METHOD

Mix the spices in a bowl.

Pat dry the chicken wings with paper towel and season them. Leave them marinating for 1/2 hour.

Preheat oven to 232° C. / 450° F.

Place the wings on top of a grill mounted on a baking sheet.  Roast them in the oven for about 30 minutes or until golden brown.

In a small skillet mix the ingredients for the glaze and melt the sugar over low heat.

Coat the chicken wings with the glaze and serve.

 

BASMATI RICE WITH PEPPERS

1 c. basmati rice or any other rice

1 tbsp. vegetable oil

1 minced garlic clove

1 tsp. minced ginger

1/4 c. red bell pepper cut into small cubes

¼ c. yellow pepper cut into small cubes

1/4 c. scallions, sliced

1 and 3/4 c. boiling water

1/2 tsp. salt

 

METHOD

In a small pot heat the oil and sauté the garlic with the ginger, but without browning.

Add and sauté the rest of the vegetables.

Add and lightly brown the rice.

Add the boiling water, salt and simmer the rice for about 18 minutes. Turn off the fire and let it sit.

 

BROCCOLI

Cook the broccoli in boiling water and serve.

 

SERVE: Serve the glazed chicken wings, with rice and broccoli.

 

 

https://youtu.be/hEysHjXNFr4