Cookbook:Rosemary Balsamic Chicken Wings

Cookbook | Recipes

Ingredients

• 36 chicken wingettes
• 1 cup balsamic vinegar
• 3 sprigs rosemary, finely chopped
• 2 tbsp salt
• 1 tbsp black pepper
• 1 1/2 tbsp cayenne pepper
• 1/4 cup paprika
• 1 tbsp garlic powder
• Cornmeal as needed
• Oil for deep frying

Procedure

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°. Meanwhile, dredge chicken in cornmeal. Fry in batches for 12 minutes. Drain on a cooling rack.
3. Rest 5 minutes and serve.