Michael Fiorelli’s Balsamic BBQ Chicken Wings
The chef of L.A.’s Love & Salt restaurant serves up a tangy twist on the game day favorite
1 cup ketchup
½ cup balsamic vinegar
¼ cup packed light brown sugar
5 garlic cloves, minced
1 tbsp. Worcestershire sauce
1 tbsp. Dijon mustard
3 lbs. chicken wings
2 tbsp. vegetable oil
½ tbsp. kosher salt
½ tbsp. black pepper
1. Preheat oven to 400°. Stir together ketchup, vinegar, sugar, garlic, Worcestershire sauce and mustard in a heavy-bottomed stockpot. Bring to a simmer over medium heat, stirring often. Cook, stirring often, until thickened and reduced by about one-third, about 20 minutes. Remove from heat, and set aside.
2. Place a wire rack inside a large rimmed baking sheet. Place chicken wings in a large bowl; add oil, and
toss to coat. Sprinkle with salt and pepper. Spread wings in a single layer on wire rack. Bake in preheated oven until chicken is cooked through and skin is crispy, 45 to 50 minutes.
3. Place wings in a large bowl; add ketchup mixture, and toss to coat. Serve with any leftover sauce for dipping.
Active time: 30 minutes
Total time: 1 hour, 15 minutes