SRC: Jammy Lacquered Wings

My Secret Recipe Club assignment this month was The Texan New Yorker. Julie was born and raised in Dallas, Texas, where she spent most of her life before moving the New York Metro Area. One of my favorite cuisines in Brooklyn is finger-licking BBQ, preferably served on metal trays lined with wax paper, ala Fette Sau. What better way to bring BBQ to my very own kitchen, than go with a Texan who knows?

I was immediately drawn to Julie’s Balsamic-Lacquered Baked Wings. Wings have been a go-to weekly dinner lately. With a quick marinade and less than 30 minutes to bake–toss it with a simple salad and dinner is easy as pie. I switched up the ingredient ratio a bit, mostly from misreading of the measurements (oops…) but still a winner. Jammy with a great blend of sweet and sour.

Jammy Lacquered Wings (adapted from The Texas New Yorker) Serves 2

• 1/3 c fig jam (or jam of your choice
• 1/4 c balsamic vinegar
• 1/4 c soy sauce
• 2 tsp kosher salt
• 1 tsp cayenne powder
• 1 tsp garlic powder
• 1.5 lbs. chicken wings, split in two parts, and tips discarded

Preheat your oven to 450° F. Line a baking sheet with aluminum foil Fit with a wire rack and set aside.

In a small to medium saucepot, combine the jam, vinegar, and soy sauce. Bring to a boil over medium-high heat. Lower the heat to a simmer and let it go a few minutes, until thick and glossy. Stir in salt, cayenne and garlic powder. Remove from heat.

Place the wings in a large mixing bowl and pour the sauce over them. Quickly toss to coat thoroughly. Place the wings on the baking sheet in a single layer, skin side up. Roast for 20 minutes. Serve immediately.