Balsamic glazed chicken wings are a delicious and easy dinner idea. Made with balsamic vinegar, brown sugar, and Italian seasoning, this recipe is simple and flavorful. To save you time, the same sauce doubles as a marinade and glaze!
Sauce Chicken Wings
These balsamic glazed chicken wings are saucy, ooey-gooey, lick-your-fingers deliciousness! Made with a simple balsamic sauce and baked in the oven.
You only need eight ingredients to create the marinade and sauce which is why I love this recipe so much. This recipe can be served with rice, quinoa or roasted vegetables for a simple, yet flavorful meal.
You can also pair these chicken wings with other flavors including my lemon garlic chicken wings, or use parmesan to coat chicken wings with my baked parmesan chicken wings for the perfect crispiness!
CHICKEN WINGS: The recipe uses 1 lb of chicken wings. You could also double the recipe for 2 lbs.
SAUCE: Balsamic vinegar adds tanginess to the sauce. Brown sugar adds the perfect sweetness. As a base, you’ll need cooking oil. Any will do (I used avocado oil). Garlic, Italian seasoning, salt and pepper are used for added flavor.
CORNSTARCH: This is the easiest way to thicken the sauce. Arrowroot is a gluten-free substitute that can also be used. Just double the quantity for arrowroot.
If you like marinated chicken, you might want to check out my Six Healthy Chicken Marinade Recipes for Easy Dinners – I share six versatile marinades you can use to flavor any kind of chicken.
How To Make Balsamic Glazed Chicken Wings
- Make the marinade sauce in a small bowl.
- Add half to a container with chicken wings to marinate.
- Bake chicken and make the glaze according to the recipe instructions below.
- Add chicken to serving dish and drizzle glaze on top. Serve and enjoy!
These wings have great flavor and can be eaten on their own or dipped in homemade ranch dressing. You can serve with rice, roasted vegetables or a side salad.
Stir Sauce Frequently: This sauce uses brown sugar (or coconut sugar) which can sometimes burn while cooking on the stove. I like to stir often while the balsamic glaze is thickening.
Use a Silicone Whisk: When you’re thickening the sauce, use a silicone whisk. Using a metal whisk can scratch the surface of your frying pan, causing it to wear faster. Use a silicone whisk instead to keep the surface safe and clean.
How To Thicken The Sauce Without Cornstarch: Although cornstarch is naturally gluten-free, many cornstarch brands are manufactured in a facility that processes other ingredients with gluten. If you’re avoiding gluten, you can replace it with arrowroot flour. This is an easy substitute for any recipes you make requiring cornstarch.
How To Tell When Chicken Is Cooked: According to the USDA-recommended cooking temperatures, the safest internal temperature for cooking all types of poultry products is 165°F. This is the interior temperature that the chicken will read at once removed from the heat source. You can use a meat thermometer, which will be poked into the thickest part of the chicken to read the temperature. The chicken will also no longer be pink inside and juices will run clear.
More Chicken Recipes
- Oven-Baked Chicken Legs are one of the easiest ways to serve chicken drumsticks.
- Baked Parmesan Chicken Wings uses parmesan to coat the wings for the perfect crispiness.
- Ginger Garlic Chicken Legs are flavorful and inexpensive.
- Pineapple Chicken With Rice is an easy one-pan dinner that’s a family favorite in my house.
- Air Fryer Chicken Legs use a simple spice blend and create incredible crispy chicken. It’s a reader favorite!
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Balsamic Glazed Chicken Wings
- In a bowl, whisk together balsamic vinegar, cooking oil, minced garlic, Italian seasoning, brown sugar, salt and pepper.
- Add chicken wings to a large freezer bag and pour in 1/2 cup of the sauce mixture. Seal the bag tightly and mix around so the chicken gets fully coated. Place bag flat in the fridge for 1-hour minimum, or overnight.
- Preheat oven to 375°F. Line a baking sheet with aluminum foil. Place chicken wings and sauce in bag in a single layer on baking sheet. Bake chicken wings for 40-50 mins or until the chicken is fully cooked.
- While the chicken is baking, add the rest of the marinade to a saucepan. Stir in the flour. Bring to a boil, then let simmer until it starts to thicken. Stir frequently so it doesn't burn.
- Place cooked chicken wings in a serving bowl and drizzle the balsamic glaze overtop. Serve with rice, quinoa or roasted vegetables and enjoy!
Please note these nutritional values provided above are just an estimate. Actual numbers will vary based on brands and ingredients you choose, and your preferred portion sizes.