As it would happen, I love telling stories. Lucky for me, so does my friend, local film director Michael Holder.
“What the heck,” we said one evening when we’d had a glass or two or three of wine. Why not do more of what Epi-Ventures already does … and tell stories about food through video?
And just like that … Epi Entertainment was full throttle ahead.
The recipe I made above is Sticky Asian Chicken Wings. (I’ve written about it before here.) It’s embarrassingly easy to make. If you can measure and stir, you’ll be licking your fingers in no time.
But chicken wings are just the beginning here, as I hope you will see.
Aside from showcasing fun recipes, we’re producing a new video series called Cincinnati Deconstructed. It will highlight people here in the city that make food so fascinating. Some faces you’ll know … others you won’t. I think it’ll show you things in a whole new way. I hope it will inspire you.
So without further ado, grab a whisk and some balsamic vinegar. Pour out some sugar. New things are on the horizon. And wings are on the way.
Sticky Asian Chicken Wings
1/2 cup balsamic vinegar
1/2 cup honey
1/2 cup brown sugar
1/4 cup soy sauce
5 sprigs of rosemary
5 garlic cloves, halved
10 to 12 chicken wings
2 tablespoons toasted sesame seeds
1/4 cup chopped fresh flat-leaf parsley
Combine the balsamic, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves, in a mixing bowl — then add the chicken drumsticks and marinate for 2 hours.
Preheat the oven to 450 degrees. Place the drumsticks on a foil-lined baking sheet and bake until the skin is caramelized, about 30 to 35 minutes.
Place the marinade in a small saucepan and bring to a boil to kill the bacteria. Reduce the heat to simmer and cook over low until thick, about 15 minutes. Reserve. Use a pastry brush to paint the marinade on the cooked chicken and finish with a sprinkle of sesame seeds and chopped parsley.