Rosemary Balsamic Chicken Wings
Rosemary balsamic chicken wings are marinated overnight in a sharp, spicy vinegar mixture, then fried in a cornmeal crust. The balsamic works as both marinade and seasoning, adding tang that cuts through the fried coating. Cayenne and a generous quarter cup of paprika give the wings heat and deep color, while fresh rosemary keeps them from tasting like a standard hot wing. Cornmeal makes the crust crisp and a little sandy.
Instructions
Put the chicken wingettes in a large zip-top plastic bag.
Add the balsamic vinegar, chopped rosemary, salt, black pepper, cayenne, paprika and garlic powder to the bag. Seal it, turn the bag to coat every piece, and refrigerate overnight.
Heat the vegetable oil for deep frying to 350°F.
While the oil heats, lift the wingettes from the marinade and dredge them in cornmeal until evenly coated.
Fry the wings in batches for 12 minutes each, so the pot is not crowded and the oil stays hot.
Drain the fried wings on a cooling rack, let them rest for 5 minutes, and serve.
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