Kicking Garlic Wings
When Jason was home for the holidays, I made several wing recipes. He likes them super spicy but for some reason, I was quite drawn to this recipe. I think it was because it incorporated a few ingredients I haven’t used before when making wings, like corn flour and balsamic vinegar, so I was really excited to see how these would turn out.
It required very little effort and created these tasty wings that I have never really experienced before. Now the wings were initially coated with some corn flour, which gave them such a unique crumbly texture. And the balsamic vinegar gave it such a gourmet touch to these simple wings. It definitely wasn’t too spicy but these wings were the most flavorful wings I’ve ever made. I just loved the garlickyness and the subtle spiciness from the red-pepper flakes, but what really stood out was the sweet, rich tartness that went along with it. I think Jason said these were the best wings he’s ever had, but then again he says that about every wing dish I make. Either way, it’s a win in my book.
Kicking Garlic Wings (adapted from Adora’s Box):
Yields 3-4 servings
- 2 pounds chicken wings
- 3 tablespoons corn flour
- 1 tablespoon vegetable oil
- 3 teaspoons salt, divided
- 1/4 teaspoon ground black pepper
- 1 tablespoon balsamic vinegar
- 5 cloves garlic, crushed
- 3 tablespoons brown sugar
- 2 teaspoons crushed red-pepper flakes
- 1 1/2 teaspoons paprika
Preheat the oven to 350 degrees F. Line a baking sheet with foil. (Lining your pan with foil is crucial - it will save you a lot of work. You’ll see how much of a mess it becomes in the last picture.)
Remove the tips of the wings; discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint.
In a large bowl, combine the wings, corn flour, vegetable oil, 2 teaspoons salt and pepper.
Place the wings onto prepared baking sheet.
Place into the oven and bake for 40 minutes, using metal tongs to turn at halftime.
To prepare the sauce, combine the balsamic vinegar, garlic, brown sugar, red-pepper flakes, paprika and remaining 1 teaspoon salt in a large bowl.
Once the wings have baked for 40 minutes, add to the sauce mixture and gently toss to combine.
Place into the oven for an additional 5-10 minutes, allowing the glaze to caramelize.
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