When we want something a little different for chicken wings this is our go to recipe. Good quality balsamic vinegar, fresh rosemary and hints of garlic combine to make a marinade and glaze all in one. Rather than discarding this wonderful marinade, we cook it on the stove reducing it to flavorful glaze to finish off the chicken. For the chicken wings, we discarded the wing tips and cut the remaining wing in half to make flats and drumettes. Alternatively, you can save some time by purchasing a tray of drumettes already prepared at the grocery store. We adapted this recipe from Giada De Laurentiis making very few tweaks. Serve a tray of these as appetizers at your next party and your guests will come back for more! This also makes a great main course with white rice and a salad. Even the kids devour them every time!
INGREDIENTS
- ½ cup Olive This! Traditional Balsamic Aged Up to 18 Years
- 1/3 cup honey
- ½ cup brown sugar
- ¼ cup soy sauce
- 5 sprigs of rosemary
- 5 garlic cloves, each cut in half
- 16-18 chicken wing pieces, flats or drumettes
- 2 tablespoons toasted sesame seeds as garnish
- ¼ cup chopped fresh flat-leaf parsley or scallions as garnish
DIRECTIONS
Add the first six ingredients (balsamic vinegar, honey, brown sugar, say sauce, rosemary sprigs, and garlic clove halves) directly into a zipper-locking bag.
Seal the bag tightly, shake vigorously and press to combine ingredients and dissolve the sugar.
Add the chicken into the bag and seal. Roll the chicken around until all pieces are coated. Remove as much air from the bag as possible and place the sealed bag in the fridge to marinate for about 2-4 hours.
With the oven rack in the middle position, preheat the oven to 400 degrees F.
Remove each chicken piece from the bag and place on a rimmed baking sheet lined with foil (reserving the marinade). Bake in oven until chicken edges become dark in areas and the skin caramelizes, about 30 minutes.
About 15-20 minutes before the chicken is done, pour the remaining marinade into a large skillet over medium-high heat. Once the marinade comes to a boil, remove the garlic cloves and rosemary sprigs. Lower the heat to medium-low and reduce the marinade until desired thickness. Set aside.
Transfer the cooked chicken wings to the skillet with the balsamic glaze. Fold the chicken into the glaze until evenly coated. Alternatively, for a light coat of glaze, you could transfer the cooked chicken to a platter and dip a brush in the skillet to glaze the pieces individually.
Transfer to a serving platter and garnish with toasted sesame seeds and chopped parsley. Enjoy as a main course or appetizer.
MAKES 4 SERVINGS AS A MAIN COURSE OR 8-10 AS AN APPETIZER
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I love this recipe! It is delicious. Thank you