Sticky Balsamic Chicken Wings

A big platter of sticky chicken wings makes a great addition to any table. Coated in a balsamic vinegar marinade, these chicken wings are just as easy to make as they are to eat.

There’s a lot of flavour going on here, chilli, garlic, rosemary give that classic Italian taste, a little honey for that sticky sweetness, contrasted with a salty hit of soy sauce The balsamic vinegar packs the final acidic yet sweet umami flavour. Try stopping at just one.

Sticky Balsamic Chicken Wings

Sticky, sweet, salty and very moreish chicken wings!

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Servings: 1

Ingredients Method

Ingredients

  

• 1.5 kg chicken wings
• 3 tbsp soy sauce
• 4 tbsp balsamic vinegar
• 125 ml honey
• 2 tbsp lemon juice
• ½ tsp ground chilli (add more if you like things hot)
• 1 - 2 sprigs rosemary, leaves finely chopped
• 1 clove of garlic, peeled and minced
• ½ tsp ground black pepper
• 1 red chilli, seeded and chopped, for serving (optional)

Method

 

1. Cut the chicken wings in thirds at the joints and discard the wing tips(they can be saved to make chicken stock).
2. Put the chicken into a large glass or ceramic bowl, or a large snap lock bag. Place the soy sauce, balsamic vinegar, honey, lemon juice, chili, rosemary, garlic and pepper in a bowl and mix to combine. Pour over the chicken and toss to coat.
3. Marinade in the fridge for 30 minutes, or overnight if you have time.
4. Preheat your oven to 220°C.
5. Return chicken to room temperature and place into a large roasting tray lined with baking paper. Reserve any marinade left behind.
6. Cook for 30 minutes, turning once. Then baste with the reserved marinade and cook for another 30 minutes, turning every now and then until glazed and cooked through.
7. Serve sprinkled with fresh chilli.

Recipe from my book – Food for Sharing Italian Style, New Holland Publishers, Photo – Jonathan VDK