Balsamic Glazed Chicken Wings


1/3 cup Patricia and Paul Blackberry Ginger balsamic vinegar

2 tablespoons Patricia and Paul Medium Intensity EVOO

1/3 cup brown sugar

1/3 cup soy sauce

1/3 cup dry sherry

2 garlic cloves minced

16 chicken drummettes and wing sections

1 Tablespoon cornstarch

2 tablespoons sesame seeds optional

1 green onion sliced, optional


Combine the vinegar, oil, brown sugar, soy sauce, and sherry in a large bowl. Whisk until combined.  Pour mixture into a large resealable plastic bag. Add minced garlic cloves.  Add the chicken and seal the bag with as little air as possible in the bag. Marinate in the refrigerator for two hours.  Preheat the oven to 450 degrees F.  Place the chicken drumsticks on a greased foil-lined baking sheet. Reserve marinade.  Bake until the skin is caramelized and slightly crispy, about 30 to 35 minutes.  In the meantime, place the marinade in a small saucepan. Bring to a boil. Reduce heat to medium-low and simmer for 15 minutes. This will help thicken the sauce and kill any bacteria that can cause food poisoning.  Add cornstarch, 1 teaspoon at a time, until sauce reaches desired thickness. The sauce will continue to thicken once removed from the heat.  Remove chicken from the oven. Brush on the sauce. Sprinkle with sesame seeds and sliced green onion.