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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.
An Italian variation on wild wings the salty Parmesan dip pairs well with the sweet sauce.
Preheat 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.
While chicken is cooking make the dipping sauce by whisking together the Parmesan , sour cream, mayonnaise, lemon juice, and Worcestershire sauce. Set aside.
10 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.
Plate the chicken and sprinkle with remaining grated Parmesan and fresh basil. Serve with the Parmesan dipping sauce and lots of napkins.
Ingredients
Directions
Preheat 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.
While chicken is cooking make the dipping sauce by whisking together the Parmesan , sour cream, mayonnaise, lemon juice, and Worcestershire sauce. Set aside.
10 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.
Plate the chicken and sprinkle with remaining grated Parmesan and fresh basil. Serve with the Parmesan dipping sauce and lots of napkins.