Crisp Chicken Wings with Chili-Lime Butter & Grilled Peach, Burrata, Prosciutto, and Balsamic Reduction

Crisp Chicken Wings with Chili-Lime Butter

Grilled Peach, Burrata, Prosciutto, and Balsamic Reduction on Baguette  

I'm sorry to post two chicken blogs back to back, but I have really been enjoying chicken recently. Normally, it's pretty bland, but with herbs, a good sauce, or some frying magic, chicken can be spruced up quite well. I honestly never even ate wings before a few weeks ago, when I made the Asian style fried ones, and I've got to say it adds some fun to eating. If someone has food all over their face, I'll take that as a testament to the deliciousness of a dish. I'm going to Tyler Florence's restaurant on Tuesday for my birthday, so I have been wanting to try his recipes more and more. Obviously, I'm already obsessed as a lot of my recipes are from him, but if you find a chef you really like, then you might as well really go for it- Julie and Julia anyone? 

I was on the FoodNetwork website, and on Tyler Florence's page, I found a wings recipe. It didn't require frying, and it looked mighty good. I obviously really like some heat in my dishes, so the chili-lime butter sounded perfect. You can find the original recipe here.

As for a side, I decided on grilled peaches because I have been wanting to use the delicious organic looking peaches that I am seeing everywhere in markets right now. They are in season, and once summer is done it will be another year until I get to taste their deliciousness again. The sun is starting to go down earlier, and fall is quickly approaching. I am excited to experience that crisp outside air, make good soups, and see all of what fall has to offer for San Francisco, but I am also sad that my summers are no longer filled with fresh spring vegetables and lusciously juicy tomatoes and other fruits. Burrata is just going to have to find a permanent home in my rotation year round, though. It is quite pricey, at roughly $7-10 a package depending where you go, but it is worth it. It can't be an ordinary refrigerator item, so it always feels like a treat when we have it. 

Baguette Side

Ingredients:

1 baguette

1 package of burrata mozzarella (burrata means "butter" in Italian. It is often an outer shell of normal mozzarella, with a combination of cream and mozzarella on the inside, or sometimes butter) 

2 large peaches

1 package prosciutto 

1/3 cup balsamic vinegar

Directions:

For the Balsamic Reduction:

Bring balsamic vinegar to a boil on high heat, then reduce to medium heat and stir until it thickens, about 10 minutes

1. Slice baguette in 1 inch slices, at an angle. Slice peaches in 1/4 inch slices

2. Toast bread

3. Using a grill top, or a grill, or just a large frying pan over medium-high heat, sprinkle with sea salt and grill peaches roughly 3-5 minutes, flipping in between. If you are using a grill, you can wait until there are black marks on it. 

4. Place 1 piece prosciutto on each bread piece, and top with 1 piece of peach, a dollop of burrata, and a drizzle of balsamic reduction

Et, voilá!

Crisp Chicken Wings

Ingredients:

4 pounds chicken wings

Extra-virgin olive oil

Kosher salt and freshly ground black pepper

8 tablespoons (1 stick) unsalted butter, softened

1 big, fat rounded tablespoon Thai red curry paste

1/4 cup honey

1/4 cup soy sauce

1 lime, halved

Directions:

1. Preheat the oven to 425 degrees
2. Rinse the wings under cool water, and pat dry. Put them in a bowl, drizzle with olive oil and generously season with salt and pepper

3. Spread wings on a baking sheet and roast about 25 minutes, turning over once, until they skin gets crispy and brown, and the meat is tender

4. While waiting, throw the butter, red curry paste, honey, and soy sauce into a blender. Season with salt and puree; scrape into a big bowl

5. When the wings come out of the oven, add them to the bowl of sauce
6. Squeeze the lime juice over the wings - serve immediately!