The thing about experiments is, sometimes they go terribly wrong…and sometimes…you throw random ingredients into a bowl…and it is frickin’ AWESOME. Today was nothing short of awesome and I’m so glad because we didn’t have any money to buy more chicken wings if we ended up having to trash these. 😉
I can’t believe we have been wingin’ it for almost two months now! You officially have no excuse to be eating the same ol’ boring buffalo wings. Unless you just like them. 😉
This week the wing I’m sharing is the brainchild of Buckaroo. I know this is #ChicksWingIt, but he was a little bit jealous, and this wing was so good I had to share it with you guys! It definitely isn’t something you would see at a tailgate YET but once you try it, you’re going to be hooked. It tasted fancy to me with the balsamic vinegar and the herbs. Like my chicken wing experience was being taken to another level. I’m serious!
If balsamic isn’t really your style Dawn and I have done bunch of different wings for you to try if you’re feeling adventurous. We also included our versions of classic favorites like Lemon Pepper Wings, and Teriyaki Wings. Follow our Pinterest Board above, for more #WingItWednesday goodness.
Sweet Balsamic Chicken Wings
4lbs. Chicken Wings Sections, cleaned
Oil, for frying
1tsp. Old Bay Seasoning
1tsp. Uncle Tony’s Creole Seasoning
2Tbsp. Balsamic Vinegar
3Tbsp. Liquid Smoke
2tsp. Dry Thyme
- Heat oil in a heavy skillet or deep fryer to medium high heat.
- Pat wings dry of any moisture from thawing or cleaning them.
- Fry wings until golden, turning once 4-6 minutes on each side depending on how large they are and how crispy you like the skin. If you are using a deep fryer you won’t have to turn them. They will cook in about 10-12 minutes.
It’s best to cook them in batches. Don’t overcrowd your pan because it will bring down the temperature of the oil and all of the wings won’t cook evenly.
- Set wings aside, on a sheet pan lined with paper towels to catch excess grease.
In a separate bowl mix all ingredients, until combined. Toss the wings in until evenly coated. Serve immediately!
So, are you going to try them? Come back and tell me if you do!