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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
 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

Preheat the oven to 120 Celsius degrees.


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.


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


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.


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.


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


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.


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.


Top with chopped green onions and sesame seeds.



Nutrition Facts

Servings 2