Yesterday was a hectic morning. As I sat down to write this post, my mind raced through everything I needed to finish before noon. Remember when Mike and I caught the flu after Christmas? That little setback forced us to postpone our planned holiday date night.
Each year we escape to Chicago for an overnight stay and dinner at one of our favorite spots, Mike Ditka’s Steakhouse. It’s our tradition to slow down and celebrate the season together.
Because of the flu, we rescheduled our date for yesterday. Before leaving I had a long to-do list: arrange care for Weezer at his Nonni and PopPop’s, pack, shower, work a bit—and of course paint my nails. Priorities, right?
While we enjoyed the city, I wanted to share this wing recipe—one of our winter favorites. We honestly ate these wings for days. If you want to see photos from our date, check my Instagram.
Crispy Baked Balsamic-Caramel Chicken Wings
Appetizer/Entree
10
minutes
45
minutes
55
minutes
Sarcastic Cooking
Ingredients
- For the Wings:
-
2
lbs.
Chicken Wings
drumettes and wings -
1
Tablespoon
Vegetable Oil -
½
Teaspoon
Salt -
¼
Teaspoon
Black Pepper - For the Glaze:
-
1
Cup
Low-Sodium Chicken Stock -
¼
Cup
Balsamic Vinegar -
2
Tablespoons
Low-Sodium Soy Sauce -
2
Tablespoons
Honey -
4
Cloves
Garlic
peeled and thinly sliced -
1, 1-
inch
Piece of Fresh Ginger
peeled and cut into 10 coins -
10
Black Peppercorns
Instructions
-
Preheat oven to 400° F. Set a wire rack inside a large rimmed baking sheet.
-
In a large bowl, toss the chicken wings with vegetable oil, salt, and pepper until evenly coated.
-
Begin the glaze before the wings go in the oven: combine chicken stock, balsamic vinegar, soy sauce, honey, garlic, ginger, and peppercorns in a small saucepan. Whisk, bring to a simmer, then cook uncovered over medium heat for about 12 minutes until reduced by half.
-
Strain the reduced sauce, return it to the saucepan, and keep it warm over low heat while the wings bake.
-
Arrange the wings on the wire rack in a single layer and bake for 45–50 minutes, basting with the glaze three or four times until the sauce is used and the wings are crisp and caramelized.
These chicken wings were inspired by a baked crispy wings recipe from Shutterbean, and the glaze is adapted from Aida Mollenkamp’s Keys to the Kitchen.