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Archive for March 2nd, 2015

INGREDIENTS:

  • 3 quarts cold water
  • 1/3 cup SOOC 18 year or Espresso balsamic vinegar
  • ¼ cup saltwings
  • 1 bay leaf
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp dried rosemary
  • 4 cloves garlic minced
  • 1 pinch salt
  • 3 Tbsp SOOC Garlic Olive Oil (plus as needed to coat foil)
  • 1 Tbsp freshly ground black pepper
  • 2 tsp red pepper flakes
  • 4 lbs chicken wings (separated at joints, tips discarded)
  • 2 Tbsp bread crumbs
  • 1 cup grated Parmigiano-Reggiano cheese, divided

DIRECTIONS:

Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil and coat foil with SOOC Garlic Olive Oil.

Combine water, balsamic vinegar, ¼ cup salt, bay leaf, thyme, oregano, and rosemary in a large stockpot and bring to a boil. Add chicken wings, return to a boil and cook for 15 minutes. Remove chicken wings with a slotted spoon to a cooling rack and allow to dry for 15 minutes.

Mash garlic and a pinch of salt together in a mortar and pestle until smooth.

Combine mashed garlic, olive oil, black pepper, and red pepper flakes in a large bowl. Add chicken wings and bread crumbs, toss to coat. Sprinkle with ½ cup Parmigiano-Reggiano cheese. Transfer to the prepared baking sheet and sprinkle with remaining ½ cup Parmigiano-Reggiano cheese.

Bake in the preheated oven until browned, 20-25 minutes.

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