Tuesday, December 14, 2010

Peppery Chicken Wings from Food & Wine Magazine

These were good but not nearly spicy enough for us. We were in the mood for spicy food but detected very little heat so adjust the seasoning to your liking.
Peppery Chicken Wings
Published in Food & Wine June 1995
4 pounds chicken wings
2 teaspoons balsamic vinegar
2 teaspoons olive oil 
2 tablespoons hot pepper sauce
Salt and freshly ground black pepper
Preheat the oven to 500°. Lightly oil a large rimmed baking sheet and spread the chicken wings out on it. Drizzle the balsamic vinegar and the olive oil over and toss lightly. Pour the hot pepper sauce over the wings, season with salt and pepper, and toss again. Roast the wings for about 30 minutes on the top shelf of the oven, until well browned and crisp. Keep warm until serving.

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