The other day I got home late and hungry from climbing at the gym and instead of finding something prepared my wonderful BF, I found my BF soundly asleep after a hard day of work. I was pretty hungry, so I opened the fridge and I threw together a super quick dish. I started with goat cheese ravioli from Trader’s Joe and tried to make a quick sauce to complement them. I chose a pretty bold mix of balsamic vinegar, capers and pine nuts that works best with strongly flavored ravioli. The taste of spinach ravioli would get lost under this mix, but the one of goat cheese isÂ enhanced without getting lost.
And is again time to play with Cooked in Translation and this month we are fusioning an American classic: chicken wings.
As soon as Lin proposed chicken wings as this month’s theme for Cooked in Translation, I decided I had to use balsamic vinegar in the glaze. It just seemed the right ingredient to “Italinize” this dish. Plus I had tried some balsamic vinegar chicken wings a while ago and I loved the idea. Unfortunately those chicken wings were not very vinegary, nor very good. So I figured this was the perfect occasion to create some good balsamic vinegar chicken wings.
Turns out I did it! I made some pretty rocking chicken wings if I may say so myself. They are sticky and sweet and pungent and vinegary and even have a smoky aftertaste thanks to the the sugars caramelizing. My mom was very skeptical, but she ended up loving them, so give them a try!
And don’t forget to link up your fusion version of this classic at the bottom of this post!