Print Options:

Asian Balsamic Sticky Wings

Yields2 ServingsPrep Time5 minsCook Time1 hrTotal Time1 hr 5 mins

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

 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!

Nutrition Facts

Servings 2