Chicken Wings

As promised here is the beginning of a three part series on yummy game day bites. Within 2 days of being in Toronto the boy had the guys over to watch a hockey game. While cooking for them wasn't requested or even necessary, we all I know I can't resist! The first and most obvious choice was wings, but instead of the hot wings they always have, I went with Giada's tried and true recipe (tried and true for me that is) for Balsamic Chicken Drummettes. My changes/additions are below in red. My biggest change was to double the marinade based on the amount of wings I made.

Balsamic Chicken Drumettes
from Giada DeLaurentiis

1/2 cup balsamic vinegar (1 cup)
1/2 cup honey (1 cup)
1/2 cup brown sugar (1 cup)
1/4 cup soy sauce (1/2 cup)
5 sprigs of rosemary (10 springs)
5 garlic cloves, halved (10 smashed cloves - smash them with the side of my knife to get the skin off and just threw them in the marinade as is)
10 to 12 chicken drumsticks (I used 2-3 lbs of wings)
2 tablespoons toasted sesame seeds (4 tbsp)
1/4 cup chopped fresh flat-leaf parsley (I always forget the parsley!)

1. Combine the balsamic, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves, in a large, re-sealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken drumsticks to the bag and seal with as little air as possible in the bag. Place in the refrigerator and marinate for 2 hours.

2. Preheat the oven to 450 degrees F.

3. Place the chicken drumsticks on a foil-lined baking sheet. Bake until the skin is caramelized and very dark in spots, about 30 to 35 minutes.

4. Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil (in order to kill bacteria). Reduce the heat to simmer and cook over low heat until thick, about 15 minutes. Reserve.

5. Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Place the chicken on a serving platter. Sprinkle with the sesame seeds and the chopped parsley.

6. Giada's note: I like the rosemary and garlic flavors in the background. Brushing the cooked drumettes with the reduced marinade helps the flavors along. Also, re-moistening helps the parsley and the seeds to adhere.

All I have to say is that these were a hit with the guys! I've made them for cocktail parties and appetizer "dinners" and they always get rave reviews and are so very simple. I have let them marinate as long as 6-7 hours, putting the wings in the marinade before work and baking them when I got home, making them easy for a weeknight as well. Between football season (I should acknowledge hockey season too) and the upcoming holiday parties, these wings are a winner for just about anything. Enjoy!