No-Fry, Mix and Match Chicken Wings

The holidays are over and it's New Year's resolution time. If this year's list includes eating healthy, we've got the perfect recipe to keep you sticking to that resolution. You may think of chicken wings as bar food, but these saucy babies are great for, say, watching the Super Bowl.

 We ditched the standard deep-frying procedure in favor of a crispy broiling method that maintains the plump, juicy goodness of the wings while curtailing the messy effects of oil in the kitchen and on the waistline.

These crowd-pleasers are a breeze to prepare and we offer three bold flavor variations for lots of wing fun.

No Fry Wings

 4 pounds of chicken wings (split at the joints, tips removed)
1 teaspoon kosher salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/3 cup balsamic vinegar of your choice*
1/4 cup oil of your choice*
chopped scallions for garnish (optional)

Season wings with salt, pepper, garlic and onion powder on both sides. Preheat your oven to broil. Spread the wings on two foil- lined baking sheets. Broil for about 10 minutes and flip the wings. Broil for about another 10 minutes and toss with your choice of  *oil and vinegar combination and return to the oven for about 5 minutes till the balsamic becomes like a glaze.

*Choose a Flavor:

Pineapple White Balsamic  +  Baklouti Green Chili Olive Oil

OR

 Honey Ginger White Balsamic  +  Dark Toasted Sesame Oil

OR

 Raspberry Balsamic  +  Cayenne Chili Olive Oil