The breakdown of the Final Four by me and @mckaussie. It is v... on Twitpic
I decided that nothing says b-ball like some wings. I used this recipe from Giada. They tasted really good, but I think I left them in the warmer a little too long, because they got a little dried out. I highly recommend the recipe though.
Balsamic Chicken Drumettes
1/2 cup balsamic vinegar
1/2 cup honey
1/2 cup brown sugar
1/4 cup soy sauce
5 sprigs of fresh rosemary
5 garlic cloves, halved
10-12 chicken drumsticks and/or wings
2 tablespoons toasted sesame seeds
1/4 cup chopped fresh flat-leaf parsley
Combine the balsamic, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves, in a large, re-sealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken drumsticks to the bag and seal with as little air as possible in the bag. Place in the refrigerator and marinate for 2 hours.
Preheat the oven to 450 degrees F.
Place the chicken drumsticks on a foil-lined baking sheet.
Bake until the skin is caramelized and very dark in spots, about 30 to 35 minutes.
I know what you are thinking. "Girl, you have gone and burned the wings." Oh no. That brown crusty goodness is just what you want.
Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil (in order to kill bacteria). Reduce the heat to simmer and cook over low heat until thick, about 15 minutes. Reserve.
Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Place the chicken on a serving platter. Sprinkle with the sesame seeds and the chopped parsley.