Active Time

　　10 min

　　Total Time

　　55 min

　　Roasting the wings before tossing them with this tangy glaze is our secret to getting crisp skin.

　　

Ingredients

Makes 4 (main course) or 6 to 8 (snack) servings

　　4 pounds chicken wingettes

　　2 tablespoons olive oil

　　1/2 teaspoon salt

　　1/2 teaspoon black pepper

　　3/4 cup balsamic vinegar

　　1/4 cup soy sauce

　　2 teaspoons sugar

　　1 tablespoon unsalted butter

　　

Step 1

Put oven racks in upper and lower thirds of oven. Line 2 large shallow baking pans (17 by 11 inches) with foil. Put pans in oven and preheat oven to 500°F.

　　

Step 2

Pat wings dry, then toss with oil, salt, and pepper in a large bowl and divide between preheated pans, spreading wings in 1 layer. Roast, without turning, until golden and tender, about 35 minutes.

　　

Step 3

While wings roast, simmer vinegar, soy sauce, and sugar in a 1- to 1 1/2-quart heavy saucepan, stirring occasionally, until reduced to about 1/3 cup, 12 to 14 minutes. Remove from heat and stir in butter until melted.

　　

Step 4

Remove roasted wings from oven and let stand in pans 1 minute (to make wings easier to remove from foil), then transfer with tongs to a clean large bowl.

　　

Step 5

Pour balsamic mixture over wings and toss to coat well. Let stand 5 minutes, then toss again.