Glazed Balsamic Chicken Wings
Chicken wings are consummate party food. Here’s a less guilty way of satisfying that indulgence. This recipe produces deliciously sticky wings with a caramelized coating that are truly finger-licking good!
Serves: 6Hands-on: 25 minutesTotal: 50 minutesDifficulty: Medium
- 3 lbs. whole chicken wings
- 1⁄2 cup red currant jelly
- 1⁄3 cup balsamic vinegar
- 1 tsp. low-sodium soy sauce
- 1 tsp. ground cayenne
- 1 tsp. garlic powder
- 1 tsp. onion powder
- Preheat oven to 450°F. Line a baking sheet with aluminum foil and set aside.
- Place wings in a large mixing bowl and set aside.
- Measure jelly, vinegar, and soy sauce into a small saucepan. Place over medium-high heat and bring to a boil, stirring occasionally. Boil 5 to 7 minutes until mixture turns thick and glossy.
- While mixture is boiling, measure cayenne, garlic powder, and onion powder into a small mixing bowl. Whisk well to combine.
- Remove thickened jelly mixture from heat and whisk in seasoning mixture. Pour mixture over wings and toss well to coat.
- Arrange coated wings on the baking sheet meaty-side down. Place baking sheet on middle rack in oven and bake 10 to 12 minutes. Flip wings, then return to oven and bake another 10–12 minutes.
- Transfer remaining sauce in the bowl to a small saucepan, place over medium-high heat, and bring to a boil. Reduce heat to low and simmer 1 to 2 minutes.
- At the end of the baking time, turn on the broiler and broil wings 3 to 4 minutes more until chicken is richly colored and glossy. Remove from oven and drizzle remaining sauce over wings. Serve immediately.