I've always liked Giada de Laurentiis's Balsamic Chicken Wings, but I thought they were missing a little something. Then, one night when we were eating them and my husband suggested we try frying the wings to get the skin crunchy. We tried it last night, and man, were they good that way. I can't wait to make them again. We gobbled them up way too quickly to get a picture.
Balsamic Chicken Drumettes
Recipe by Giada de Laurentiis, adapted
Cook Time - 20 minutes
½ cup balsamic vinegar
½ cup honey
½ cup brown sugar
¼ cup soy sauce
5 sprigs of rosemary
5 garlic cloves, chopped
10 to 12 chicken drumsticks
Oil for frying
Combine the balsamic, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves, in a medium pot. Bring the marinade to a boil. Reduce the heat to simmer and cook over low heat until thick, about 15 minutes. Reserve. If sauce is too thin, add a cornstarch/water mixture.
Heat oil to 375 degrees F. (We used our deep fryer).
Meanwhile, place chicken wings in a large re-sealable bag. Shake with flour to coat.
Fry drumsticks until cooked through (Should be about 5-10 minutes).
Place chicken wings in pot with the sauce and shake to coat.