Grilled Chicken Wings and Livers with Balsamic-Mustard Glaze
My friend Heidi Wheeler's ingenious way of trimming chicken wings to eliminate some of the fat inspired this dish. Since I added my own touch (chicken livers) to the recipe, I've started calling our collaboration Chicks Only. I have always adored chicken livers, but brushed with this hot and tangy glaze, even skeptics admit they like them, especially when spread on grilled garlic bread.
Recipe by Food & Wine June 2002