While I was in the process of trying to make grocery store grape tomatoes taste like something I went through a few iterations of tomato-balsamic reduction. In the end I had a dressing I liked for the tomatoes and three pans full of a sort of glaze/marinade leftover. I put it all into an empty jelly jar and let it sit on the counter while I figured out what to do with it. Then Steve graciously volunteered to go grocery shopping for us and he came home with an item I have never purchased before, chicken wing drummies.
What the... ? I like a buffaloed wing as much as the next person but without a deep-fat fryer it just isn't the same. So for a lack of anything better to do I threw the drummies into my tomato-balsamic marinade and we grilled them for dinner.
Patrick said, "THIS is delicious." And it was.
Tomato-Balsamic Marinated Chicken
24 chicken wing drummies
1.5 c tomato juice
3 T balsamic vinegar
3-4 cloves of garlic, minced
6 T olive oil
In a saucepan combine tomato juice, vinegar and garlic. Bring to a low boil/rapid simmer and cook until it reduces by about a third. Off the heat whisk in olive oil. Let cool.
Pour half of the marinade into a large bowl, add the chicken and toss thoroughly to coat. Refrigerate for two hours (or less if you have less time.)
Grill over medium heat for 12-15 minutes, turning three or four times as they cook.
Edited to add: oh damn it! I forgot to say, after grilling pour the reserved marinade over the chicken and serve. The serve part is probably intuitive but the marinade as sauce thing was not.