Balsamic BBQ Sauce

This BBQ sauce is sooo good. It's a nice change from the regular everyday sauces. I love balsamic vinegar in just about anything anyway, so if you are a fan too, TRY THIS OUT! It doesn't end up with a strong balsamic flavor, but the flavor is still there. mmmmm.....

Ingredients

• 1 cup balsamic vinegar
• 3/4 cup ketchup
• 1/3 cup brown sugar
• 1 garlic clove, minced
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

How to make it

Combine all the ingredients in a small saucepan and stir until all the ingredients are well mixed and the mixture is smooth. Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes. Then put on your chicken or steak or whatever you like to make it delicious!

Honey Balsamic BBQ Wings

We made these for New Years Eve. They were very tasty and very easy. If you love balsamic, you will love these. You might love these even if you don't like balsamic vinegar. They are a bit sticky, so you might want to have some wet-naps handy.
This recipe is from Giada Delaurentis

Ingredients

• 1/2 cup balsamic vinegar
• 1/2 cup honey
• 1/2 cup brown sugar
• 1/4 cup soy sauce
  
• 5 sprigs of rosemary
• 5 garlic cloves, halved
• 10 to 12 chicken drumsticks
• 2 tablespoons toasted sesame seeds
• 1/4 cup chopped fresh flat-leaf parsley

Directions

Combine the balsamic, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves, in a large, re-sealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken drumsticks to the bag and seal with as little air as possible in the bag. Place in the refrigerator and marinate for 2 hours.

Preheat the oven to 450 degrees F.

Place the chicken drumsticks on a foil-lined baking sheet. Bake until the skin is caramelized and very dark in spots, about 30 to 35 minutes.

Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil (in order to kill bacteria). Reduce the heat to simmer and cook over low heat until thick, about 15 minutes. Reserve.

Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Place the chicken on a serving platter. Sprinkle with the sesame seeds and the chopped parsley.

Curry BBQ Chicken Wraps

This is a really easy & quick recipe that is delicious!! We made a few changes from a Sweet Pork Recipe to come up with this. I wasn't sure how it was going to turn out, but it turned out really really good. This recipe feeds about 4, so adjust for more people.

Tortilla Tip: Use the uncooked tortillas from the store and cook them yourself. They are much much much much better than the pre-cooked tortillas. TRUST ME!!!

Ingredients

1 store bought rotisserie chicken - can use any chicken really
1 small bag shredded cabbage
Tortillas
Shred the chicken and set aside in a bowl.
1 21 oz Dr. Pepper
4 Tbs. Brown sugar
2 Tbs. Vinegar
1 Tbs. Curry Powder
1/2 cup BBQ sauce
2 Tbs. Taco Seasoning


Directions

Pour bottle of Dr. Pepper into hot saute pan to simmer reduce down to about half the liquid on medium high heat. Add the brown sugar & vinegar and continue to simmer for a minute. Add the curry powder, BBQ sauce, and taco seasoning. Simmer for another minute, then pour over chicken and stir.

In the wrap: Put chicken, top with cabbage & Jalepeno ranch dressing. You can also add cheese, tomatoes, or anything else you would like. Enjoy!

Itialian Style Wings

These wings are sooo amazing!! They are not your normal wing.....they are better!! They take a little bit of time, but it is well worth it, trust me! I have also made them with chicken tenders, which takes less time, and equally delicious....mmmm..... We ate some amazing wings at Carmines in New York City, and this is our version of them.

24 medium size chicken wings, cut in two
1/4 cup chopped garlic - (I usually use less)
1/2 bunch fresh chopped rosemary -(I always use fresh)
1/2 bunch chopped fresh oregano - (You can use dried as well, just don't use as much)
Salt & Pepper to taste

For Sauce:
1 large shallot, chopped
1 Tbs. unsalted butter
3 tablespoons white wine - (I use the the cooking wine usually next to the vinegars)
1 cup chicken stock
Juice of 1/2 lemon

Marinate the wings in garlic, rosemary, oregano, salt and pepper for 2-4 hours. I typically do it the night before so it ends up being 24 hours, which still turns out better if you ask me.

To make sauce: saute shallot in butter until lightly brown and limp.
Add white wine, stock, and lemon juice. Boil, stirring, until thickened and reduced. It will reduce quite a bit. But don't let it reduce too much because you still want to have enough sauce.

Deep-fry wings for 10-15 minutes, or bake at 350-degrees for 25-30 minutes. I prefer to bake, it is a lot less messy, and healthier. And if you use tenders instead of wings, they cook a lot faster than the wings, which makes a pretty quick meal, if you marinate the night before.
Drain on paper towels if deep-frying. Mix wings with sauce, and toss to coat. Serve with celery and blue cheese dressing. Delicious!!