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Balsamic Glazed Chicken Wings

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Ingredients

  • 2 PDS CHICKEN WINGS
  • 1 1/2 CUPS BALSAMIC VINEGAR
  • 2 GARLIC CLOVES, MINCED
  • 2 TSP MINCED FRESH ROSEMARY, OR 1/2 TSP DRIED ROSEMARY CRUSHED
  • 1/4 TSP SALT
  • 1/4 TSP PEPPER
  • 1/4 CUP PACKED BROWN SUGAR

Details

Preparation

Step 1

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.

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