So there I was. Hunched over the kitchen trashcan, vying for space next to Dennis. Each one of us working in unison as we greedily devoured chicken wing after chicken wing. Their sticky sweet glaze was working its way under my fingernails. But I didn’t care. One down. Three down. Nine down. Before we knew it, all twenty had vanished. And all that was left was the sticky residue and the vague memory that I had other plans for those wings. Now I was going to have to come up with another snack food plan for my event in the morning.
Oh well. It was worth it.
The funny thing about this story is that I really don’t care that much for chicken wings. Scratch that. I don’t care much for ordering chicken wings in a restaurant so I always figured, “why would I make them at home?”
I’ll tell you why.
Reason #1: They’re easy to prep and baking makes it a snap.
Reason #2: They’re an inexpensive source of protein.
Reason #3: A balsamic glaze adds both a sweet and savory delicious touch.
I created this super satisfying recipe for De Nigris Italian balsamic vinegar glaze (sponsored) and they posted on their site. No sugar. Pure Italian vinegar cooked down to perfection. All we have to do is coat and bake. Viola. Curious… are a chicken-wings-at-home or a chicken-wings-at-restaurant kind?
Now’s the time to ‘fess up.
#TeamWing@Home or #TeamWing@Restaurant
Which team are you on?
Eat well, my friends. Eat well.