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
- ½ cup red currant jelly
- ⅓ 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 5–7 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 10–12 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 1–2 minutes.
- At the end of the baking time, turn on the broiler and broil wings 3–4 minutes more until chicken is richly colored and glossy. Remove from oven and drizzle remaining sauce over wings. Serve immediately.