Sometimes I crave wings. I am a classic buffalo kind of gal, but I was not in the mood to have my mouth scorched because of my extra spicy taste. I was in the mood for something sweet, tangy, and savory. “Balsamic reduction” always seems to have this fanciful allure that extra effort was made to create this molasses-like sauce. However, since it is literally allowing balsamic vinegar simmer until it reduces in size without burning it next to nothing and without burning up your pot. The key is to keep a watchful eye. (Not the over obsessive eye, but a regular check in is cool.) The sweetness of the honey mellows out the pungency of the vinegar and the pinch of salt balances both flavors. If you want an extra kick, please feel free to add Sriracha sauce!
I invited my best friend Craig over to help me shoot the video (which is posted below!) for this recipe. Afterward, we sat in the kitchen and tore those wings up! We didn’t make a polite plate or sat neatly at the dinner table. We stood there hands sticky and our mouths filled with glaze.
- 2 lbs chicken wings
- 1 cup balsamic vinegar
- ½ cup honey
- ½ tablespoon salt + 1 teaspoon
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- 1 teaspoon black pepper
- 1 tablespoon sriracha sauce (optional)
- Preheat oven to 375 F.
- Clean and dry chicken
- In a large mixing bowl, season chicken with salt, garlic powder, paprika, and black pepper.
- Arrange chicken wings on an oven safe roasting/cooling rack and bake for 20 minutes. If you do not have a roasting/cooling rack, line a flat baking pan with foil and lightly coat with oil to prevent sticking.
- In a medium sauce pan, bring the balsamic vinegar, honey, and salt together to a low simmer. Simmer for 15 to 20 minutes until the vinegar has reduced in volume and thickened. (Add the sriracha sauce if you would like a little spicy kick.)
- Remove chicken from the oven, flip, baste with the balsamic glaze, and bake for another 15 minutes.
- The chicken will be crispy and golden brown. Toss the wings in the remaining glaze!