Smoky Bourbon Balsamic Glazed Ribs
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
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.