And is again time to play with Cooked in Translation and this month we are fusioning an American classic: chicken wings.
As soon as Lin proposed chicken wings as this month’s theme for Cooked in Translation, I decided I had to use balsamic vinegar in the glaze. It just seemed the right ingredient to “Italinize” this dish. Plus I had tried some balsamic vinegar chicken wings a while ago and I loved the idea. Unfortunately those chicken wings were not very vinegary, nor very good. So I figured this was the perfect occasion to create some good balsamic vinegar chicken wings.
Turns out I did it! I made some pretty rocking chicken wings if I may say so myself. They are sticky and sweet and pungent and vinegary and even have a smoky aftertaste thanks to the the sugars caramelizing. My mom was very skeptical, but she ended up loving them, so give them a try!
And don’t forget to link up your fusion version of this classic at the bottom of this post!