Balsamic-Glazed Chicken Wings Recipe

4.5 2 2
Balsamic-Glazed Chicken Wings Recipe
Balsamic-Glazed Chicken Wings Recipe photo by Taste of Home
Publisher Photo

Balsamic-Glazed Chicken Wings Recipe

Read Reviews
4.5 2 2
Publisher Photo
Tired of the same ol’ buffalo and BBQ sauces? Try spreading your wings with a new balsamic-sugar glaze. Sweet and mildly tangy, these have a taste that’ll appeal to any crowd. —Gretchen Whelan, San Francisco
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. + marinating Bake: 25 min.
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. + marinating Bake: 25 min.

Ingredients

  • 2 pounds chicken wings
  • 1-1/2 cups balsamic vinegar
  • 2 garlic cloves, minced
  • 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup packed brown sugar

Directions

Cut chicken wings into three sections; discard wing tip sections. In a small bowl, combine the vinegar, garlic, rosemary, salt and pepper. Pour 1/2 cup marinade into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for 1 hour. Cover and refrigerate remaining marinade.
Drain chicken and discard marinade; place in a greased 15x10x1-in. baking pan. Bake at 375° for 25-30 minutes or until no longer pink, turning every 10 minutes.
Meanwhile, combine brown sugar and reserved marinade in a small saucepan. Bring to a boil; cook until liquid is reduced by half.
Place wings in a large bowl. Pour glaze over wings and toss to coat.
Freeze option: Cover and freeze cooled wings in freezer containers. To use, partially thaw in refrigerator overnight. Reheat wings in a foil-lined 15x10x1-in. baking pan in a preheated 325° oven until heated through, covering if necessary to prevent excess browning.
Yield: about 1-1/2 dozen.
Editor's Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.
Originally published as Balsamic-Glazed Chicken Wings in Simple & Delicious June/July 2012, p31

  • 2 pounds chicken wings
  • 1-1/2 cups balsamic vinegar
  • 2 garlic cloves, minced
  • 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup packed brown sugar
  1. Cut chicken wings into three sections; discard wing tip sections. In a small bowl, combine the vinegar, garlic, rosemary, salt and pepper. Pour 1/2 cup marinade into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for 1 hour. Cover and refrigerate remaining marinade.
  2. Drain chicken and discard marinade; place in a greased 15x10x1-in. baking pan. Bake at 375° for 25-30 minutes or until no longer pink, turning every 10 minutes.
  3. Meanwhile, combine brown sugar and reserved marinade in a small saucepan. Bring to a boil; cook until liquid is reduced by half.
  4. Place wings in a large bowl. Pour glaze over wings and toss to coat.
    Freeze option: Cover and freeze cooled wings in freezer containers. To use, partially thaw in refrigerator overnight. Reheat wings in a foil-lined 15x10x1-in. baking pan in a preheated 325° oven until heated through, covering if necessary to prevent excess browning.
    Yield: about 1-1/2 dozen.
Editor's Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.
Originally published as Balsamic-Glazed Chicken Wings in Simple & Delicious June/July 2012, p31

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forBalsamic-Glazed Chicken Wings

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
MissAshley21 User ID: 7217936 120426
Reviewed Aug. 22, 2013

"This is so sweet and savory. I absolutely LOVE this recipe! It was simple to make and quick. I used wings, then switched to drumsticks for more meat. The glaze is what makes this recipe amazing."

MY REVIEW
aug2295 User ID: 4631582 120425
Reviewed May. 26, 2012

"These were good - I was expecting a little more from them. Next time will throw them onthe grill after glazing."

Loading Image