I am a huge fan of taking classic dishes and putting my own twist on it. These wings have become a favorite starter dish of mine and also are highly requested by friends and family when we have get togethers.
2In a food processor combine garlic and basil and pulse until resembles a paste.
3Begin stuffing the mixture evenly under the skin of each wing and place on a greased baking sheet. Bake about 45 minutes, until crisp and juices run clear.
4In the meantime combine olive oil, orange juice, honey, balsamic vinegar and salt in a medium sauce pan and bring to a boil. Reduce heat to low and let simmer for flavors to meld and sauce reduces slightly.
5Using a pastry brush, glaze wings 15 minutes into cooking time and each 10 minutes after that until done. Watch wings carefully to prevent them from burning.
Chef Theo Friedman's dinners center around multi-course, intimate, and experimental pop-up experiences. He brings new perspectives to food by being inspired by artists, ingredients, and the passionate diners who attend his one-of-a-kind events. In honor of Chef Theo's partnership with Stella Artois, he takes advantage of Union Square Greenmarket's and North Brooklyn Farms' fresh produce to create the ultimate end of summer menu.
Cut and store your herbs properly.
How to Dry Herbs
You don't have to buy jars from the store.
Roasted Herbed Beef Tenderloin
Cook beef tenderloin like a pro with our foolproof, easy recipe. A good hard sear in a frying pan gives the beef a beautiful crust, then a compound butter with garlic, thyme, and rosemary is rubbed in before you roast the tenderloin for about half an hour. Let it rest to redistribute all the delicious juices, then slice and serve with your favorite sides. You'll even impress yourself with this one. Read more.
It's almost impossible to use up all of your fresh herbs. Instead of tossing them though, simply make your own dried herbs with this easy technique! It lends a delicious, fresh taste and helps you cut down on waste.
Make this 8-ingredient main for an easy dinner tonight, and save half for a punch of protein in your lunch the next day. This super-simple dish is so easy to prepare, it will be one you turn to time and again.