Sticky Asian Balsamic Wings

These Sticky Asian Balsamic Wings are sweet, salty, and slightly spicy. Topped with green onions and sesame seeds, they are truly finger-licking good! You’ll fall in love with this incredible balsamic glaze inspired by Asian flavors. So good!

Sticky Asian Balsamic Wings

I love all kinds of chicken wings and these ones are definitely one of my favorites! Surely because I enjoy everything Asian-flavoured. I cannot help it! I must have been living somewhere in Asia in my previous life! But this is also what my blog is about – sharing easy to make,  exceptional food inspired by different cuisines.

These gorgeous chicken wings are tossed in a sweet, salty, and slightly spicy glaze. It’s all perfectly balanced! It’s inspired by Asian flavors so you’ll find here balsamic vinegar, soy sauce, ginger, garlic, chilli, and honey. Plus, a few sesame seeds and green onions on top! These wings are addictive!

The recipe for these Sticky Asian Balsamic Wings is simple. First, you bake the wings in the oven, then you toss them in the sauce.

I prefer baking the wings in the oven instead of frying them even though it takes a little bit more time. Baked wings are more healthy, yet still nicely crispy, and tender inside! It all comes down to the baking method! So, I start with baking the wings in the low temperature (120 Celsius degrees), and for the last few minutes I turn the heat up (to 220 Celsius degrees) to make them crispy and golden. This way they’re super crispy on the outside and juicy on the inside. Works every time!

The best part about this method is that you don’t need to marinade the wings at all. You just season them with salt and pepper, drizzle with olive oil and put to the oven! Then, when they’re ready, you heat the glaze ingredients in the pan, add the wings, and toss, toss, toss! That’s it. Simple and easy!

Sticky Asian Balsamic Wings
Sticky Asian Balsamic Wings

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AuthorEwaCategory, , DifficultyBeginner

These Sticky Asian Balsamic Wings are sweet, salty, and slightly spicy. Topped with green onions and sesame seeds, they are truly finger-licking good! You'll fall in love with this incredible balsamic glaze inspired by Asian flavors. So good!

Sticky Asian Balsamic Wings

Yields2 Servings
Prep Time5 minsCook Time1 hrTotal Time1 hr 5 mins

Click on the servings to scale the recipe to your needs.

Click a timer link in the recipe to start a countdown clock. 

In all my recipes 1 teaspoon equals 5 ml, 1 tablespoon equals 20 ml, 1 cup equals 250 ml. Spoons and cups are lightly packed.

 8 Whole chicken wings (cut into smaller pieces)
 Salt and pepper
 Oil
 ¼ cup Balsamic vinegar
 ¼ cup Soy sauce
 2 tbsp Honey
 4 Garlic cloves (minced)
 1 tsp Ginger (grated)
 Fresh chilli or Chilli flakes (to taste)
 Chopped green onions to top

1

Preheat the oven to 120 Celsius degrees.

2

With a sharp knife, cut the wings through the joints into 3 parts - flats, drumettes, and tips. Wings are so much easier to eat when cut into smaller pieces. Don't throw away tips! Save them and use later on to make the broth.

3

Season the wings with salt and pepper, drizzle with olive oil.

4

Place the wings on a rack or on a sheet pan. If you decide to use the sheet pan, use some baking paper to avoid wings sticking to it.

5

Bake the wings for 40 minutes in 120 Celsius degrees. Then, turn the heat up to 220 Celsius degrees, and bake for around 20 minutes, until golden.

6

When wings are ready, transfer them to the plate. It's time to make the glaze!

7

Heat a pan with a little bit of oil on medium heat. Add garlic, ginger, and fresh chilli (if you're using a powder, you add it later). Fry for 3 minutes.

8

Add soy sauce, vinegar, and honey. Simmer for a moment. Add wings and toss until the sauce thickens and all the wings are covered with it.

9

Top with chopped green onions and sesame seeds.

10

Serve!

Ingredients

 8 Whole chicken wings (cut into smaller pieces)
 Salt and pepper
 Oil
 ¼ cup Balsamic vinegar
 ¼ cup Soy sauce
 2 tbsp Honey
 4 Garlic cloves (minced)
 1 tsp Ginger (grated)
 Fresh chilli or Chilli flakes (to taste)
 Chopped green onions to top

Directions

1

Preheat the oven to 120 Celsius degrees.

2

With a sharp knife, cut the wings through the joints into 3 parts - flats, drumettes, and tips. Wings are so much easier to eat when cut into smaller pieces. Don't throw away tips! Save them and use later on to make the broth.

3

Season the wings with salt and pepper, drizzle with olive oil.

4

Place the wings on a rack or on a sheet pan. If you decide to use the sheet pan, use some baking paper to avoid wings sticking to it.

5

Bake the wings for 40 minutes in 120 Celsius degrees. Then, turn the heat up to 220 Celsius degrees, and bake for around 20 minutes, until golden.

6

When wings are ready, transfer them to the plate. It's time to make the glaze!

7

Heat a pan with a little bit of oil on medium heat. Add garlic, ginger, and fresh chilli (if you're using a powder, you add it later). Fry for 3 minutes.

8

Add soy sauce, vinegar, and honey. Simmer for a moment. Add wings and toss until the sauce thickens and all the wings are covered with it.

9

Top with chopped green onions and sesame seeds.

10

Serve!

Sticky Asian Balsamic Wings

Did you make this recipe? Let me know how it went! Tag me on Instagram – @cooking.with.ewa or leave a comment below.

Sticky Asian Balsamic Wings
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