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Rosemary Balsamic Chicken Wings

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Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Dinner, Snack, Fried

Tags: appetizer, deep fried, easy, main course, marinade, recipes using cayenne, recipes using chicken wing, recipes using cornmeal, recipes using rosemary, recipes using vinegar, recipes without cooking time, recipes without servings

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3ARosemary_Balsamic_Chicken_Wings)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3ARosemary%20Balsamic%20Chicken%20Wings&oldid=4513140

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 36 chicken wingettes
  • 1 cup balsamic vinegar
  • 3 sprigs rosemary, finely chopped
  • 2 tbsp salt
  • 1 tbsp black pepper
  • 1 ½ tbsp cayenne pepper
  • ¼ cup paprika
  • 1 tbsp garlic powder
  • Cornmeal, as needed
  • Vegetable oil for deep frying

Directions

  1. Place chicken in a zip-top plastic bag. Combine remaining ingredients except for oil and cornmeal and refrigerate overnight.
  2. Heat oil to 350°F. Meanwhile, dredge chicken in cornmeal. Fry in batches for 12 minutes. Drain on a cooling rack.
  3. Rest 5 minutes and serve.