Who doesn't love WINGS! They are perfect any time of year but blackberry's are in season right now so it just feels right to make these.
Ingredient Spotlight. Two shop favorites build this glaze. Our Blackberry Ginger Dark Balsamic Vinegar reduces into a jammy, gingery lacquer with a savory edge, while our Garlic Olive Oil carries a mellow, savory depth through the marinade.
Combine soy sauce, Blackberry Ginger Balsamic Vinegar, pepper, Garlic Olive Oil in a zip-top bag.
Reserve a 1/4 cup of the marinade.
Add chicken to the bag, close and refrigerate for a few hours to overnight.
Preheat an outdoor grill for medium heat.
Remove the chicken wings from the marinade and pat dry. Cook the wings on the preheated grill, turning occasionally, until the chicken is well browned and no longer pink, 25 to 30 minutes.
Place the reserved marinade in a small sauce pot set over medium-low heat, and gently simmer until reduced by half, approximately 5 minutes.
Place grilled wings in a large bowl. Drizzle with reduced balsamic marinade and toss to coat well.
Enjoy!
Chef's Notes
Always set aside the reserved marinade before the raw chicken goes in the bag. That clean portion is what you simmer into the finishing glaze.
Pat the wings dry after marinating so they brown and crisp on the grill instead of steaming.
Make It Yours
No grill? Roast the wings on a rack at 425°F until crisp, then toss with the reduced glaze.
For a smokier version, swap the Garlic Olive Oil for our Chipotle Olive Oil.
Allergens: Contains soy and gluten (wheat, from soy sauce).
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Rose
July 27, 2018
I forgot to ask how I should store the blackberry ginger dark balsamic vinegar? Do I refrigerate it or store in my pantry?