You have GOT to try these wings! I like Buffalo wings as much as the next person but I really enjoy a different tasting wing and these are it. They are tangy and a little sweet and really just delicious. I found the recipe on Epicurious but have seen it on Food.com and some other sites.
The thing to watch out for is while they are baking at 500º, they will smoke up your oven. I know that Alton Brown has a trick to make them not smoke up your oven but I can’t for the life of me remember what it is. Anyway, watch out for that. Otherwise, they are super simple to make and everyone will love them!
Balsamic Chicken Wings
4 lbs. chicken drumettes
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 cup balsamic vinegar
1/4 cup soy sauce
2 teaspoons sugar
1 tablespoon unsalted butter
Put oven racks in upper and lower thirds of oven. Line 2 large shallow baking pans (17 by 11 inches) with foil. Put pans in oven and preheat oven to 500°.
Pat wings dry, then toss with oil, salt, and pepper in a large bowl and divide between preheated pans, spreading wings in 1 layer. Roast, without turning, until golden and tender, about 35 minutes.
While wings roast, simmer vinegar, soy sauce, and sugar in a 1- to 1 1/2-quart heavy saucepan, stirring occasionally, until reduced to about 1/3 cup, 12 to 14 minutes. Remove from heat and stir in butter until melted.
Remove wings from oven and let stand in pans 1 minute (to make wings easier to remove from foil), then transfer with tongs to a clean large bowl.
Pour balsamic mixture over wings and toss to coat well. Let stand 5 minutes, then toss again.
Makes 6-8 appetizer servings.