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Balsamic-Glazed Chicken Wings

 Balsamic-Glazed Chicken Wings
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
9 ServingsPrep: 20 min. + marinating Bake: 25 min.


  • 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


  • 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 and discard marinade. Place wings in a greased 15-in. x 10-in.
  • x 1-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.
  • Yield: 9 servings.

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Balsamic-Glazed Chicken Wings (continued)

Nutritional Facts: 1 chicken wing equals 156 calories, 8 g fat (2 g saturated fat), 33 mg cholesterol, 91 mg sodium, 11 g carbohydrate, trace fiber, 11 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer