When reduced balsamic vinegar gets very sweet and it's naturally complex flavor intensifies. It just so happens to turn into a super sticky-sweet coating that taste really amazing on chicken. An Italian variation on wild wings the salty Parmesan dip pairs well with the sweet sauce.
Prep Time15 minsCook Time45 minsTotal Time1 hr
612 chicken wings
2 tbsp olive oil
salt and pepper
½ cup finely grated Parmesan, plus extra for garnish
½ cup sour cream
½ cup mayonnaise
1 tbsp lemon juice
1 tsp Worcestershire sauce
½ cup balsamic vinegar
4 basil leaves, sliced
1Preheat oven to 425º and place a wire rack on a large baking sheet. In a large bowl, toss chicken wings with olive oil, salt and pepper. Place on wire rack and bake until golden and crispy, 45 minutes to 1 hour.
2While chicken is cooking make the dipping sauce by whisking together the Parmesan , sour cream, mayonnaise, lemon juice, and Worcestershire sauce. Set aside.
310 minutes before chicken is done add balsamic vinegar to a small saucepan over medium-high heat, Bring to a simmer until slightly thick and reduced. Transfer baked wings to a large bowl and toss with the reduced balsamic.
4Plate the chicken and sprinkle with remaining grated Parmesan and fresh basil. Serve with the Parmesan dipping sauce and lots of napkins.
Ingredients
612 chicken wings
2 tbsp olive oil
salt and pepper
½ cup finely grated Parmesan, plus extra for garnish
½ cup sour cream
½ cup mayonnaise
1 tbsp lemon juice
1 tsp Worcestershire sauce
½ cup balsamic vinegar
4 basil leaves, sliced
Directions
1Preheat oven to 425º and place a wire rack on a large baking sheet. In a large bowl, toss chicken wings with olive oil, salt and pepper. Place on wire rack and bake until golden and crispy, 45 minutes to 1 hour.
2While chicken is cooking make the dipping sauce by whisking together the Parmesan , sour cream, mayonnaise, lemon juice, and Worcestershire sauce. Set aside.
310 minutes before chicken is done add balsamic vinegar to a small saucepan over medium-high heat, Bring to a simmer until slightly thick and reduced. Transfer baked wings to a large bowl and toss with the reduced balsamic.
4Plate the chicken and sprinkle with remaining grated Parmesan and fresh basil. Serve with the Parmesan dipping sauce and lots of napkins.
Balsamic Glazed Wings with Parmesan Dipping Sauce
