Balsamic Soy-glazed Chicken Wings

4 Servings
100% would make this recipe for Balsamic Soy-glazed Chicken Wings again.

Roasting the wings before tossing them with this tangy glaze is our secret to getting crisp skin.

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Balsamic Soy-glazed Chicken Wings Ingredients

4 pound Chicken wingettes	3/4 cup Balsamic Vinegar
2 tablespoon Olive oil	1/4 cup Soy sauce
1/2 teaspoon Salt	2 teaspoon Sugar
1/2 teaspoon Black pepper	1 tablespoon Butter

Instructions for Balsamic Soy-glazed Chicken Wings

Put oven racks in upper and lower thirds of oven. Line 2 large shallow baking pans (17 by 11 inches) with foil. Put pans in oven and preheat oven to 500F.

Pat wings dry, then toss with oil, salt, and pepper in a large bowl and divide between preheated pans, spreading wings in 1 layer. Roast, without turning, until golden and tender, about 35 minutes.

While wings roast, simmer vinegar, soy sauce, and sugar in a 1- to 1 1/2-quart heavy saucepan, stirring occasionally, until reduced to about 1/3 cup, 12 to 14 minutes. Remove from heat and stir in butter until melted.

Remove roasted wings from oven and let stand in pans 1 minute (to make wings easier to remove from foil), then transfer with tongs to a clean large bowl.

Pour balsamic mixture over wings and toss to coat well. Let stand 5 minutes, then toss again.

Main Ingredient: ChickenCuisine: American

Ingredient Insight - look inside this recipe

Balsamic Vinegar

Black pepper

Butter

Chicken

Olive Oil

Salt

Soy Sauce

Sugar

Low Carb Snacks Main Dish American Chicken Dinner

for flavor and categorization

The thing about this is that I expected that my kids would like the wingettes, but that I would have to "rinse" off the sauce after they decided they didn't like that. But no, they wanted more and more and more and more. Awesome - and seriously 5 stars for the big people too!

cleverkt
on Mar 16 2007 4:59AM

To make wingettes from regular chicken wings, cut off and discard tips from chicken wings with kitchen shears or a large heavy knife, then halve wings at joint. Makes 4 (main course) or 6 to 8 (snack) servings. [I posted this recipe.]

cleverkt
on Mar 12 2007 5:22AM