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.