DITA APPICCICOSE
It’s the holiday season...well, whoop-dee-do! My Dita Appiccicose (or, ‘Sticky Fingers’) has become a staple of many a Christmas cocktail party and New Year’s Eve bash I’ve thrown over the years, and, what’s more, they never disappoint. All ho, ho, ho; no oh, ho-hum.
PREP/COOK TIME: About 40 Minutes
Makes About 4 – 6 Servings
INGREDIENTS
2 Lbs – Party Wings
1 Tbs – Unsalted Butter
1 Tbs – Extra Virgin Olive Oil
5 – 6 Cloves – Garlic, Peeled
2 Tsp – Kosher Salt
1 Tsp – Coarse Black Pepper
2 Tsp Crushed Red Pepper
1/3 Cup – Light or Dark Brown Sugar
1/3 Cup – Aged Balsamic Vinegar
1 Tbs – North Shore Living™ Rosemary, Finely
Chopped; Plus a Few Sprigs for Garnish
THE NITTY GRITTY
In a 12” non-stick pan, warm butter and oil at high-heat till butter is completely melted. Add garlic; warm through till fragrant. Meanwhile, in a large mixing bowl, season wings with salt, black pepper and crushed red pepper; toss to combine. Add wings in an even layer to pan and let cook on both sides for about 4 – 5 minutes each side, or till skin is crisp and golden. Add brown sugar; stir to combine, coating wings evenly and sugar begins to bubble. Add balsamic vinegar and chopped rosemary and stir. Cut heat to medium high and let wings simmer till sauce reduces to a thickish glaze, about 3 – 4 minutes, stirring occasionally. Remove from heat. Before serving, let wings rest for about 1 – 2 minutes to allow glaze to thicken even more. Garnish with sprigs of fresh rosemary and enjoy!
DECEMBER 1, 2018
