Balsamic Glazed Chicken Wingsby Leena Kohli (@leenakohli)
Balsamic Glazed Chicken Wings are a crowd-pleaser for any occasion, be it a casual backyard barbecue to a game day snack.
The balsamic glaze adds a unique flavour that will leave your taste buds wanting more.
The best part is, they're easy to make! Just sear the chicken wings until crispy, toss in balsamic glaze and serve hot.
So why wait? Try these wings today and impress your friends and family with your cooking skills!
- 8Chicken Wings
- 3/4cupBalsamic Vinegar
- 1tbspRed Chilli Flakes
- 1tbspBlack Pepper Powder
- 1/2tspSalt (to taste)
- 4tbspOlive Oil
- 1tbspGarlic (chopped)
- 1Capsicum (cubed)
- 1Carrot (cubed)
- 1/3cupSpring onion (optional)
- 1/3cupParsley for garnish
Wash and cut chicken wings at the joint to separate the mini wing and drumettes, discarding the tips. Pat dry and place in a large bowl.
Marinate the chicken with 1 tbsp olive oil, 2 tbsp of balsamic vinegar, red chilli flakes, black pepper powder, salt, 5-6 basil leaves and oregano. Marinate for at least 1 hour, preferably overnight.
Heat 2 tbsp of olive oil in a skillet over medium-high heat. Sear the marinated chicken wings and remaining basil leaves until golden brown and tender. Remove and set aside.
In the same skillet, heat a tbsp olive oil. Saute chopped garlic until fragrant.
Add the cubed capsicum and carrot; saute until slightly crispy.
Pour in balsamic vinegar and sugar. Stir and simmer for 2-3 minutes.
Return cooked chicken wings, add spring onions and toss cooking over medium-high heat until the wings absorb the sauce and char slightly.
Garnish with fresh parsley.
Tips & Tricks
Adjust seasonings to taste.
Leftover wings can be stored in an air-tight container in the fridge for 3-4 days.
The number of servings depends on the portion size you serve.
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