Cookbook:Rosemary Balsamic Chicken Wings
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| Rosemary Balsamic Chicken Wings | |
|---|---|
| Category | Meat recipes |
| Difficulty |  |
Cookbook | Ingredients | Recipes
Ingredients[edit | edit source]
- 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
Procedure[edit | edit source]
- Place chicken in a zip-top plastic bag. Combine remaining ingredients except for oil and cornmeal and refrigerate overnight.
- Heat oil to 350°F. Meanwhile, dredge chicken in cornmeal. Fry in batches for 12 minutes. Drain on a cooling rack.
- Rest 5 minutes and serve.