Peppery Chicken Wings

  • Servings: 4

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  • 4 pounds chicken wings
  • 2 teaspoons balsamic vinegar
  • 2 teaspoons olive oil
  • 2 tablespoons hot pepper sauce
  • Salt and freshly ground black pepper

How to make this recipe

  1. Preheat the oven to 500°. Lightly oil a large rimmed baking sheet and spread the chicken wings out on it. Drizzle the balsamic vinegar and the olive oil over and toss lightly. Pour the hot pepper sauce over the wings, season with salt and pepper, and toss again. Roast the wings for about 30 minutes on the top shelf of the oven, until well browned and crisp. Keep warm until serving.

Suggested Pairing

The simple, fruity, tart taste of a chilled white Zinfandel is ideal to counterbalance the hot pepper sauce of the chicken.

Contributed By Photo © David De Vleeschauwer Published June 1995

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