With that said, who doesn’t love chicken wings? Some like them spicy, some like them sweet—and whichever your preference, chicken wings scream game time. Here’s a great Asian twist on the classic wing I found on the Novice Chef blog. They’re sweet … they’re sticky … they’re glorious.
Happy game day!
SWEET AND STICKY CHICKEN WINGS
Servings: Makes six drumsticks
¼ cup balsamic vinegar
¼ cup honey
¼ cup packed light brown sugar
2 tablespoons low-sodium soy sauce
3 garlic cloves, minced
1 tablespoon minced fresh ginger
½ teaspoon black pepper
6 chicken drumsticks (approximately 1.25 lbs)
1 tablespoon sesame seeds, lightly toasted
- Whisk together the balsamic vinegar, honey, brown sugar, soy sauce, garlic, ginger, and black pepper in a medium bowl. Pour the mixture into a large ziplock bag and add the chicken. Shake the bag to coat the chicken and refrigerate for 8 hours (or overnight), giving the bag a shake every once in a while.
- When ready to cook, preheat the oven to 400°F. Line a rimmed baking sheet with foil.
- Remove the chicken from the bag, reserving the marinade, and place the drumsticks on the baking sheet. Bake the drumsticks on the middle oven rack for 25 minutes.
- While the chicken is baking, place the leftover marinade in a small saucepan. Bring the marinade to a boil, then reduce the heat to a slow simmer. Cook over low heat, stirring as needed, for about 15 minutes, or until thickened.
- When the drumsticks are done baking, remove them from the oven. Using a pastry brush, coat the drumsticks with the thickened marinade liberally.
- Return to the oven and cook for another 10 minutes. Coat the drumsticks again and return to the oven to cook for another 5 minutes, or until an internal temperature of 160°F is reached.
- Coat the drumsticks one last time with any remaining sauce and sprinkle with sesame seeds. Serve immediately.