Recipe: Tasty Honey Balsamic Wings 🍯

Honey Balsamic Wings 🍯. Chicken wings always seems to be a popular go-to item for football games. The Carnivore Husband LOVES chicken wings. These wings are the perfect blend of sweet honey and vinegar with a spicy Sriracha kick at the end!

Perfect finger food for Friday movie night, indeed! And you shall get these lovely sticky glazed wings. I don't know who can resist these sticky wings. You can cook Honey Balsamic Wings 🍯 using 11 ingredients and 6 steps. Here is how you cook that.

Ingredients of Honey Balsamic Wings 🍯

It's 2 1/2 lb of chicken wings.
Prepare 1 tsp of ground black pepper to taste.
You need 1/2 tsp of salt.
Prepare 1 tsp of minced garlic.
It's 2 tbsp of olive oil.
It's 2 tbsp of honey.
It's 1/2 cup of balsamic vinegar.
You need 1 tsp of basil.
It's 1 tsp of oregano.
You need 1 tsp of rosemary.
Prepare 1/2 tsp of thyme (or use 3 1/2 tsp Italian spice mix).

Make a batch and enjoy them for your Friday movie night. Balsamic glaze is a reduction of balsamic vinegar and sugar and makes a great addition to a chicken wing glaze. Buffalo Wings and Drummies are a popular appetizer, game-day treat or easy party fare. Make them the centerpiece of your next shindig by serving wings with a twist - chipotle lime, peanut.

Honey Balsamic Wings 🍯 step by step

Preheat oven to 400 °F..
Rinse wings..
Separate wings at the joints and discard the tips. Set aside..
Mix all ingredients in a large bowl. Add wings; stir to coat. Marinate wings for 3-4 hours or overnight. Stir once in a while..
Line a baking sheet with foil or parchment paper. This makes cleaning up less of a chore! Spray with cooking spray..
Lay wings on the baking sheet in one layer and bake for 25 minutes, then remove from oven, turn them over and bake another 25 minutes until darkly browned, but not blackened) unless you like them that way)..

Halve the mixture into the chicken and spare the other half to keep basting the wings as they cook. Place wings on the grill and let roast. As they cook, with a brush, keep basting then with remaining marinade mixture evenly turning them until they are covered and and well. Reduce heat to low and let simmer for flavors to meld and sauce reduces slightly. Developed for CFC by Nancy Guppy, RD, MHSc.