Ingredients for Balsamic Chicken Wings
- 2 lbs chicken wings
- 1/4 cup honey
- 2 tablespoons brown sugar
- 1/2 cup balsamic vinegar
- 1 tablespoon fresh ginger, grated
- 2 garlic cloves, minced
- 1 lemon, juiced and zested
- 1 teaspoon salt and 1/2 teaspoon black pepper
- fresh lemon zest, for garnish
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Balsamic Chicken Wings? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Balsamic Chicken Wings
- Preheat oven to 350°F (175°C).
- Pat 2 lbs chicken wings dry with paper towels. Remove wing tips if desired.
- In a large resealable bag, combine chicken wings with ½ cup balsamic vinegar, ¼ cup honey, 2 tbsp brown sugar, 1 tbsp grated fresh ginger, 2 cloves minced garlic, and zest of 1 lemon.
- Add 1 tsp salt and ½ tsp black pepper. Seal the bag, removing excess air.
- Refrigerate for at least 4 hours, or preferably overnight, to marinate.
- Heat a large skillet over medium-high heat. Add 1 tbsp olive oil.
- Working in batches, sear chicken wings for 3-4 minutes per side, until golden brown.
- Transfer seared wings to a baking sheet.
- Bake for 30 minutes, flipping halfway through, until cooked through.
- In a small saucepan, combine remaining marinade (½ cup balsamic vinegar, ¼ cup honey, 2 tbsp brown sugar, 1 tbsp grated fresh ginger, 2 cloves minced garlic, and zest of 1 lemon) and juice of 1 lemon.
- Simmer over medium heat for 5-7 minutes, or until sauce has thickened slightly.
- Add cooked chicken wings to the saucepan and toss to coat evenly with the balsamic glaze.
- Serve immediately, garnished with fresh lemon zest.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
1g
Fat
49g
Carbs
0g
