Balsamic glazed chicken wings are made with an ooey-gooey lick-your-fingers sauce of balsamic vinegar, brown sugar, and Italian seasoning.
Balsamic Glazed Chicken Wings Overview
These chicken wings are ooey-gooey delicious. You’ll be licking your fingers clean with the sweet and tangy sauce. If you like marinated chicken, check out my popular 6 healthy chicken marinades.
A quick overview: The chicken is first marinated, and then baked in the oven. A simple sauce is cooked on the stove and poured over the chicken wings just before serving. The result is a sweet and tangy flavor that will delight any chicken wing lovers.
Recipe Ingredients
- 1 lb chicken wings
- 1 cup balsamic vinegar
- ½ cup cooking oil – vegetable oil, avocado oil etc.
- ¼ cup brown sugar
- 2 minced garlic cloves
- 1 Tbsp Italian seasoning
- ¼ tsp salt
- ¼ tsp ground black pepper
- 1 tsp cornstarch
How To Make Balsamic Glazed Chicken Wings
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: In a small bowl, whisk together 1 cup balsamic vinegar, ½ cup cooking oil, 2 minced garlic cloves, 1 Tbsp Italian seasoning, ¼ cup brown sugar, ¼ tsp salt and ¼ tsp ground black pepper.
STEP 2: Add chicken wings to a bowl and pour in 1 cup of the marinade sauce. Toss the chicken evenly with liquid and place covered in the fridge for 1 hour minimum, or overnight. Stir the chicken once in a while to evenly coat with the marinade.
Step 3: Preheat oven to 375°F. Line a baking sheet with aluminum foil or parchment paper. Place chicken wings and sauce in a single layer on the baking sheet. Bake chicken wings for 40-50 minutes or until the chicken is fully cooked.
Step 4: While the chicken is baking, add the remaining marinade to a small saucepan. Stir in the 1 tsp cornstarch. Bring to a boil, then let simmer over low heat until it starts to thicken. Stir frequently so it doesn’t burn. Remove from heat.
Step 5: Place cooked chicken wings in a serving bowl and drizzle the balsamic sauce overtop. Sprinkle with chopped green onion and sesame seeds if desired. Serve immediately with rice, roasted vegetables, or quinoa, and enjoy!
Recipe Tips
- This sauce uses brown sugar which can sometimes burn while cooking on the stove. Keep an eye on it and stir often.
- For added flavor try a bit of lemon zest, fresh ginger, or red pepper flakes. Sprinkle fresh rosemary around the wings before cooking in the oven.
- How to tell when wings are cooked: Chicken is cooked when it reaches 165°F internally using a meat thermometer. It should be poked into the thickest part of the chicken to read the temperature. The chicken should no longer be pink inside and juices will run clear.
Common Questions
No, you don’t. But the marinade certainly adds more flavor to the wings. If you choose not to use it divide the sauce ingredients in half (because half is used for the marinade). Chicken wings can also be drizzled with cooking oil and seasoned with salt and pepper before baking.
For the best flavor, I highly recommend marinating the chicken wings for at least 1 hour. I prefer to let them marinate longer in the fridge to get the best results.
How To Store Leftovers
- Fridge – Leftover wings can be stored in an airtight container in the fridge for up to 3-4 days.
- To Freeze – Cooked chicken wings can be frozen in airtight containers for up to 4 months. Thaw in the fridge overnight in a bowl of water before reheating.
- To Reheat – These can be reheated in the microwave or baked in the oven at 375°F. until they are warmed through.
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Balsamic Glazed Chicken Wings
Ingredients
- 1 lb chicken wings
- 1 cup balsamic vinegar
- ½ cup cooking oil - vegetable oil, avocado oil etc.
- ¼ cup brown sugar
- 2 minced garlic cloves
- 1 Tbsp Italian seasoning
- ¼ tsp salt
- ¼ tsp ground black pepper
- 1 tsp cornstarch
Instructions
Marinate Chicken Wings
- In a small bowl, whisk together 1 cup balsamic vinegar, ½ cup cooking oil, 2 minced garlic cloves, 1 Tbsp Italian seasoning, ¼ cup brown sugar, ¼ tsp salt and ¼ tsp ground black pepper.
- Add chicken wings to a bowl and pour in 1 cup of the marinade sauce. Toss the chicken evenly with liquid and place covered in the fridge for 1 hour minimum, or overnight. Stir the chicken once in a while to evenly coat with the marinade.
Cook Chicken Wings
- Preheat oven to 375°F. Line a baking sheet with aluminum foil or parchment paper. Place chicken wings and sauce in a single layer on the baking sheet. Bake chicken wings for 40-50 minutes or until the chicken is fully cooked.
- While the chicken is baking, add the remaining marinade to a small saucepan. Stir in the 1 tsp cornstarch. Bring to a boil, then let simmer over low heat until it starts to thicken. Stir frequently so it doesn’t burn. Remove from heat.
- Place cooked chicken wings in a serving bowl and drizzle the balsamic sauce overtop. Sprinkle with chopped green onion and sesame seeds if desired. Serve immediately with rice, roasted vegetables, or quinoa, and enjoy!
Recipe Notes:
- Chicken is cooked when it reaches 165°F internally using a meat thermometer. It should be poked into the thickest part of the chicken to read the temperature. The chicken should no longer be pink inside and juices will run clear.
- Leftover wings can be stored in an airtight container in the fridge for up to 3-4 days.
Nutrition
The nutritional information provided is an estimate and is per serving.