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.
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.
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.