Balsamic Honey Chicken Wings

Whether you’re planning on hosting this holiday season, or are having friends over to watch the game, you can be guaranteed that they are coming hungry. It’s time to start putting together a list of easy appetizers that everyone will love, like these Balsamic Honey Chicken Wings.

 

 

Ever since I made the Crispy, Sweet and Spicy Chicken Wings earlier this year, I’ve been craving wings. Eating wings is like eating popcorn or chips – once you’ve had one, you can’t stop! One of the grocery stores in my town carries packages of chicken drumettes, which is the mini drumstick-looking part of the wing. There is very little prep work, since you don’t have cut off tips, or split the wings before baking them. They are good to go as is, which makes cooking up a batch of wings a snap.

During the weekends, we like to do a meal of finger foods. These Balsamic Honey Chicken Wings were a hit with the family, lasting only about five minutes before the basket was empty. I got the recipe from Chicken.ca, but adapted the preparation a little.

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Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

Adapted from Chicken.ca By first boiling, and then baking the wings, you get a nice crispy chicken wing. Boiling them first also helps to remove some of the fat before baking them.

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Ingredients

• 24 chicken wing drumettes (about 1.8 kg or 4 pounds)
• 2 tablespoons (30 mL) low-sodium gluten-free soy sauce
• 3 tablespoons (45 mL) balsamic vinegar
• 1/2 cup (125 mL) liquid honey
• 2 tablespoons (30 mL) lime juice
• 1/8 teaspoon (0.5 mL) ground allspice
• pinch cayenne pepper (up to 1/8 tsp if you like heat)
• 1/2 cup (125 ml) sliced green onions
• 2 tablespoons (30 mL) sesame seeds

Instructions

Preheat the oven to 450 degrees F and line a baking sheet (with sides) with parchment paper. Set aside.

Trim off any extra fat from the chicken wings.

Bring a large pot of water to a boil, adding 1-2 tablespoons of salt to the water (similar to when you boil pasta).

Place the chicken wings in the boiling water, and boil for 8-10 minutes, stirring occasionally.

Remove the wings from the water to a wire cooling rack placed over a baking pan. Let the wings dry for a few minutes before patting them dry with paper towels. The drier the chicken wings are before you begin to bake them, the crispier they will become.

Place the chicken wings on the baking sheet in a single layer.

Bake in the preheated oven for 30 minutes. Flip the wings over, and bake an additional 10 minutes.

While the wings are baking - combine the soy sauce, balsamic vinegar, honey, lime juice, allspice, and cayenne pepper in a small saucepan. Bring the mixture up to a boil, reduce heat, and simmer until reduced by half. This will give you a nicely flavoured, sticky sauce that will adhere to the wings.

Place the hot chicken wings in the large bowl with the sauce. Stir and toss to coat the wings completely with the sauce.

Transfer the wings to a plate and serve immediately.

 

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#ChickenApp Twitter Party

Join me, and the other chicken.ca ambassadors for a Twitter party on November 25, 2014 at 8 pm EST (5 pm PST). The topic will be chicken, and the awesome new shopping app that I told you about already. Plus, there are some really sweet prizes up for grabs, including an iPad. You can’t win if you’re not there, so be sure to RSVP asap!

[box]If your family enjoys chicken as much as my family does, be sure to follow The Chicken Farmers of Canada on Facebook, Pinterest, Twitter, and Instagram.[/box]

Disclosure: I am participating in the Chicken Farmers of Canada campaign managed by SJ Consulting. I received compensation in exchange for my participation in this campaign. However, the opinions on this blog are my own.