Balsamic-Glazed Chicken Wings
Total TimePrep: 20 min. + marinating Bake: 25 min.
Makesabout 1-1/2 dozen
- 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 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.
Editor's NoteUncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.
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.
May 26, 2012
These were good - I was expecting a little more from them. Next time will throw them onthe grill after glazing.