Sticky Icky Teriyaki Chicken Wings

can be a time consuming event which is why it's best to make a bunch (two or three dozen) at a time. If it becomes too much you can always refrigerate or freeze what's left over. In my experience, teriyaki chicken wings don't last long in the house.

Anyway, I purchased this video software for work, but I want to get comfortable using the software and be more experienced with editing the video when completed so I?m going to start using it for personal videos as well. I have to start developing a comfort level for being on and doing live video and hopefully over a period of time we will all be able to see how far we have come.

These are the result of that experiment ? looks good right?

2 lb. party chicken wings

2 tbsp. extra-virgin olive oil

1 tbsp. Italian seasoning

Kosher salt

Freshly ground black pepper

1 1/4 c. balsamic vinegar

2 tbsp. honey

3 cloves garlic, finely minced

Caesar dressing, for dipping (optional)

Preheat oven to 425º and place a baking sheet on a wire rack.

• In a large bowl, toss chicken wings with olive oil and Italian seasoning and season with salt and pepper.
• Place on baking sheet and bake until golden and crispy (55 minutes to 1 hour).
• Meanwhile, in a small saucepan, combine balsamic vinegar, honey, and garlic.
• Bring to a simmer until slightly thick and reduced 10 minutes.
• Transfer baked wings to a large bowl and toss with balsamic.
• Return to rack and broil until caramelized (about 5 minutes).
• Serve with Caesar dressing, if so desired.