¾ cup GEM Red Balsamic Vinegar
1 cup GEM Pure Olive Oil
2 cup GEM Soybean/Vegetable Oil s
2 pounds Chicken wings
1½ cups Flour, all-purpose
2 teaspoons Garlic powder
1 tablespoon Onion powder
1 tablespoon Mixed dried herbs, Italian blend
Heat red balsamic vinegar in saucepan over medium heat. Simmer until reduced by one-third. Place olive oil in large bowl. Whisk vinegar reduction into oil until emulsified. Stir in garlic powder, onion powder and mixed dried herbs. Use two larger parts of each wing only, separated into two pieces. Place flour into pie plate; season with salt and pepper to taste.
Coat wing pieces with flour mixture; shake off excess. In deep, heavy pot, heat soybean/vegetable oil blend to 375°F. Add as many wings as will fit in a single layer to hot oil. Fry, turning once, until golden-brown and cooked through, about 10 minutes. Repeat with remaining wing pieces. Place on paper towels to drain; keep warm. When wings are cool enough to handle, add to large bowl and toss with dressing mixture. Serve immediately.