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Balsamic Coal Oven Chicken Wings/Onions

Source of Recipe

Coal Mine Pizza


Recipe Introduction

Balsamic Coal Oven Chicken Wings (With Caramelized Onions) - You need to begin two days ahead so the wings can soak up the intense flavor of the marinade. The onions can be caramelized several hours ahead of serving and reheated over low heat. Tangy chicken wings Q. When my daughter was visiting us in Boca Raton, we took her to Coal Mine Pizza for dinner. She loved their wings with the caramelized onions. It would be great if I could get the recipe. — Leni Lebowitz, Boca Raton A. General manager Steve Lieber of the Coal Mine Pizza restaurant, 401 SE Mizner Blvd., Boca Raton, is happy to share their recipe. You are in for a treat with your first bite of Coal Mine's Balsamic Oven Chicken Wings (With Caramelized Onions). This marinade, which envelopes the wings for two days, has a slightly sweet but mildly tangy Asian flavor. The marinade is made by processing a fresh orange, fresh rosemary, sugar, soy sauce and balsamic vinegar together. Cut off the tips of the wings, dividing the second and third sections. You may want to save and freeze the wing tips for chicken stock (or soup). Otherwise, discard them. The restaurant serves eight pieces per portion. We feel that one portion easily satisfies two people as an appetizer or one hungry person as an entree. You can plan to make the caramelized onions several hours before baking the wings. They reheat perfectly on a low burner when you are ready to serve.

Recipe Link: sunsentinel.com

List of Ingredients

Chicken Wings in Marinade:

4 pounds plump chicken wings, wing tips removed and discarded (or saved for stock)

1/3 cup firm-packed fresh rosemary leaves

¼ cup sugar

1 large whole orange (we used a navel orange), cut into 1-inch pieces, seeds discarded

½ cup soy sauce

¼ cup balsamic vinegar



Caramelized Onions:

2 tablespoons olive oil

2 tablespoons butter

2 1/2 pounds white onions, peeled and cut into ½-inch wedges

Salt and fresh-ground black pepper, to taste

2 teaspoons sugar





Recipe

To make wings: Separate the two sections of each wing at the joint (or have the butcher do it). Rinse the wings and pat dry.

Place in a nonreactive shallow pan or in two 1-gallon zip-seal plastic bags.

To make the marinade, in a food processor fitted with the metal blade, process the rosemary leaves and sugar until the rosemary is coarsely chopped. Add the orange and process until finely chopped. Add the soy sauce and vinegar and process until well mixed.

Add the marinade to the baking dish and turn the wings to coat, cover dish and let marinate in refrigerator 2 days. Or stand the bags in a large mixing bowl (in the event there is a leak) and into each pour half (about 1 cup) the marinade. Close the bags and squish around to coat all the wings. Refrigerate, and a couple times a day, re-squish the bags in the bowl to make sure all the wings are soaking in the marinade.

To make onions: In a large skillet, heat the olive oil and melt the butter over medium-high heat. Add the onions, salt and pepper. Cook, stirring constantly, about 5 minutes, or until the onions begin to soften. Sprinkle with the sugar and continue cooking, using a wooden spoon to scrape any browned bits from the bottom of the pan frequently, about 20 minutes more or until the onions are golden brown. Can be made ahead and reheated over low heat.

To bake wings: Remove the wings from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees. Remove wings from the marinade (discard the marinade) and place the wings in a single layer on a large baking sheet with sides such as a jelly roll pan.

Bake in the center of the oven 30 to 35 minutes, or until nicely browned. To serve as an entree, arrange 8 wing pieces on each dish and strew about ¼ cup caramelized onions over each serving. Makes 8 entree servings or 16 appetizer servings.