Recipe

Smoky Bourbon Balsamic Glazed Ribs

Serves:

4

Ingredients:

1 dozen chicken drummetts with wings (about 2 lbs.)
3 tsp. cornstarch
2 tbs. Epicurean Blood Orange Extra Virgin Olive Oil
2 cloves garlic, minced
¼ cup Epicurean Smoked Balsamic Vinegar
½ cup Epicurean Bourbon Balsamic Vinegar

Instructions:

Combine Epicurean Bourbon Balsamic Vinegar, Epicurean Smoked Balsamic Vinegar, Epicurean Blood Orange Extra Virgin Olive Oil, and garlic in large bowl. Whisk until smooth. Pour mixture into a large resealable plastic bag. Add chicken and seal bag with as little air as possible. Marinate in refrigerator for two hours. Preheat oven to 450 degrees. Place chicken on a greased foil-lined sheet. Reserve marinade. Bake 30 to 35 minutes. In meantime, place marinade in a small saucepan. Bring to a boil. Reduce heat to medium low and simmer for 15 minutes. Add cornstarch, 1 tsp. at a time, until sauce reaches desired thickness. Sauce will continue to thicken once removed from heat. Remove chicken from oven. Brush on sauce and season with sea salt to taste.