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Substituting vinegars
RRP
Posts: 26,020
We follow a hot wing recipe we like which includes a 24 hour marinade in a concoction which includes 1 c of apple vinegar. Both of us swear we can taste the twang of it deep in the chicken. Anybody see why I couldn't OR more importantly SHOULDN'T substitute either Balsamic vinegar or even white Balsamic vinegar? Neither bottle label mentions use in/on poultry and that is why I wonder. Thanks in advance!
Comments
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RRP,
I don't think balsamic has the right flavor for (I assume you're talking about) buffalo wings. It's too strong and would cause you to stuff your face with sweet tasting balsamic chicken while the otherwise undetectable hot sauce burns a large hole through your tounge that all the blue cheese in the world won't cure.
If you should be more enticed to try it after reading this warning, let us know how it comes out.
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RRP,[p]Ever try rice wine vinegar ? It has a mellow taste. Most big grocery stores stock some brand of it now. It might be tasty in your wing recipe.
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Well, since it was getting along in time I went ahead and used the 1 cup of apple vinegar as the recipe called for and put the Balsamic away. Then I played phone tag with Dr Chicken and he suggested I add a cup of apple juice to the concoction to tone down the vinegar so I did. Well I'm here to report those were the most tender, wonderful wings I've ever fixed!
I'll do the same thing again, as I assume the apple vinegar was in there for some reason. Thanks, Dave for the suggestion. Ron
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