Balsamic & Rosemary Wings

Much of the work I put into this blog is driven by the idea that the conscious and unconscious mind are often at odds. That a significant part of your own self is hidden somewhere there in the back, eventually manifesting itself in all sorts of peculiar and interesting ways through either writing or cooking. As you write, the focus on the words can sometimes be rushed, but no matter the case: Under the words there are another ten thousand words – you only get to see one pop up to the surface.

Rather than on words, my mind have been rushing on about other insignificant things related to this blog. At times I was conscious about it, sometimes I got reminded about it. It eventually led me to feel like the time was right to switch things up a bit here.

Hopefully, you’ve already noticed what I’m talking about? I really felt that the design of the site was becoming pretty busy, so I chose to simplify some things. Designing things is such a self-inflicted torture method, because you’ll never be truly content, but at least for now I think it’s way better than what it used to be.

So let’s celebrate!

Balsamic Rosemary Chicken Wings


Made in collaboration with Consorzio Produttori Antiche Acetaie

Balsamic & Rosemary Wings

Balsamic And Rosemary Glazed Fried Chicken Wings
Balsamic And Rosemary Glazed Fried Chicken Wings
If you are one of those people who believe that a messy plate is the result of a tasty food experience, then this recipe is just for you.

Prep Time:30 minutes

Cook Time:20 minutes

Yield:8 pieces of chicken wings

  • 8 chicken wings
  • 1 clove garlic, minced
  • Salt, to taste
  • ⅓ cup potato starch
  • Frying oil as needed
  • ¼ cup balsamic vinegar
  • 3 tablespoons honey
  • 1 tablespoon mirin
  • 2 tablespoons soy sauce
  • 1 sprig rosemary
  • Cilantro as needed
  • Sesame seeds as needed
1. Using a fork, poke holes in the skin of the chicken wings. Sprinkle with salt and garlic, then coat with potato starch. 2. Heat the oil to 160°C/ 300°F. Fry the wings for 6-7 minutes. Set aside. 3. Bring up the oil temperature to 180°C/ 350°F then refry the wings 2-3 minutes or until golden. 4. Make balsamic & rosemary glaze by combining all of the glaze ingredients in a pan and bringing it to a boil. Once mixture reaches a boil, reduce heat to low. Simmer until the texture is syrupy. 5. Coat the chicken wings with the glaze. Sprinkle with chopped cilantro and sesame seeds. 6. Enjoy!


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    1. Thank you, Sofia! Actually made another glazed fried chicken the next day, and my next recipe that I’m researching on now has fried chicken in it, too. I think the obsession is real.

    1. Thanks for comment 🙂 I will keep tweaking the design whenever I get the time to do so, so hopefully it will be able to cater as many people as possible. I wanted to get away from the magazine-style design and make it more laidback and personal. Thanks for liking the content, and please do come back 🙂

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