Crispy chicken wings glazed with a sweet and tangy blackberry–ginger balsamic sauce, featuring the bold flavors of Garlic Infused Olive Oil and Blackberry Ginger Balsamic Vinegar.
Ingredients
2 lbs chicken wings, separated at joints and tips removed
½ cup Garlic Infused Extra-Virgin Olive Oil, divided
½ cup Blackberry Ginger Balsamic Vinegar
¼ cup finely grated Parmesan cheese
Kosher salt and freshly ground black pepper
1 egg yolk
1 tablespoon fresh lemon juice
4 anchovies (optional)
1 teaspoon Worcestershire sauce
Instructions
Preheat oven to 400°F. Line a baking sheet with foil and lightly oil it.
Season chicken wings with salt and pepper and place on prepared baking sheet. Bake until golden and crispy, about 35–40 minutes, turning once halfway through.
While wings bake, combine egg yolk, lemon juice, anchovies, Worcestershire sauce, and Parmesan in a blender or food processor. Pulse to combine.
With the processor running, slowly drizzle in ¼ cup garlic olive oil until a smooth emulsion forms. Season with salt and pepper.
In a small saucepan over medium heat, combine Blackberry Ginger Balsamic Vinegar and remaining garlic olive oil. Heat until warmed through.
Toss baked wings with the balsamic glaze and serve immediately, garnished with extra Parmesan if desired.
