Save on Pinterest

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
  • Total Time
    Prep: 20 min. + marinating Bake: 25 min.
  • Makes
    about 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 Note
Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.

Recommended Video


Click stars to rate
Average Rating:
  • SColson132
    Jun 6, 2020

    Excellent recipe! I dispensed with all of the extra steps and merely marinated and baked the wings. I also left out the rosemary, since I didn't have any.

  • MissAshley21
    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.

  • aug2295
    May 26, 2012

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