Sweet and sticky chicken wings

Sweet and sticky chicken wingsIt’s football season—and whether you’re into watching the game or not, what I think we can all agree on is that everyone enjoys devouring the tasty tailgating treats we’ve come to know and love.

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!

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


  1. 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.
  2. When ready to cook, preheat the oven to 400°F. Line a rimmed baking sheet with foil.
  3. 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.
  4. 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.
  5. When the drumsticks are done baking, remove them from the oven. Using a pastry brush, coat the drumsticks with the thickened marinade liberally.
  6. 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.
  7. Coat the drumsticks one last time with any remaining sauce and sprinkle with sesame seeds. Serve immediately.

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