Grilled Chicken Wings and Livers with Balsamic-Mustard Glaze
Marcia Kiesel's friend Heidi Wheeler's ingenious way of trimming chicken wings to eliminate some of the fat inspired this dish. Since Kiesel added her own touch (chicken livers) to the recipe, she has started calling their collaboration Chicks Only. Kiesel has always adored chicken livers, but brushed with this hot and tangy glaze, even skeptics admit they like them, especially when spread on grilled garlic bread. Cocktail Party Recipes
The marinated chicken wings and livers can be refrigerated for up to 2 days. The mustard-balsamic glaze can be refrigerated overnight.
A bright, fruity Pinot Noir will flatter the sweet and tangy balsamic mustard, as well as the earthy chicken livers. Look for one from California's Russian River Valley.