BALSAMIC GLAZED CHICKEN WINGS

BALSAMIC GLAZED CHICKEN WINGS

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    PDS CHICKEN WINGS

  • CUPS BALSAMIC VINEGAR

  • 2

    GARLIC CLOVES, MINCED

  • 2

    TSP MINCED FRESH ROSEMARY, OR ½ TSP DRIED ROSEMARY CRUSHED

  • ¼

    TSP SALT

  • ¼

    TSP PEPPER

  • ¼

    CUP PACKED BROWN SUGAR

Directions

1 CUT CHICKEN WINGS INTO 3 SECTIONS, DISCARD WING TIP SELECTION. IN A SMALL BOWL, COMBINE THE VINEGAR, GARLIC, ROSEMARY, SALT AND PEPPER. POUR 1/2 CUP MARINADE INTO A LARGE RESEALABLE PLASTIC BAG. ADD THE CHICKEN, SEAL BAG AND TURN TO COAT. REFRIGERATE FOR 1 HOUR. COVER AND REFRIGERATE REMAINING MARINADE. 2 DRAIN AND DISCARD MARINADE. PLACE WINGS IN A GREASED 15 X 10 X 1 BAKING PAN. BAKE AT 375 FOR 25-30 MINUTES OR UNTIL NO LONGER PINK, TURNING EVERY 10 MINUTES. 3 MEANWHILE COMBINE BROWN SUGAR AND RESERVED MARINADE IN A SMALL SAUCEPAN, BRING TO A BOIL COOK UNTIL LIQUID IS REDUCED BY HALF 4 PLACE WINGS IN A LARGE BOWL. POUR GLAZE OVER WINGS AND TOSS TO COAT.


Nutrition

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