Since the Super Bowl is a little over a week away, I figured I needed to share some finger foods. Chicken wings always seems to be a popular go-to item for football games.
The Carnivore Husband LOVES chicken wings. The hotter the better. I could take them or leave them and you had better believe there will be no blazin’ habanero so-hot-you-can’t-taste-anything-for-a-week sauce on them.
These little guys on the other hand. These have been a fave in my house for several years. Sticky, slightly sweet, and finger lickin’ good.
- ½ cup balsamic vinegar
- ½ cup honey
- ½ cup brown sugar
- ¼ cup soy sauce
- 2 sprigs of rosemary
- 5 garlic cloves, halved
- 10 to 12 chicken drummettes and wing sections
- 1 tablespoon cornstarch
- 2 tablespoons sesame seeds, optional
- 1 green onion, sliced, optional
- Combine the vinegar, honey, brown sugar, soy sauce in a large bowl. Whisk until honey has dissolved.
- Pour mixture into a large resealable plastic bag. Add rosemary sprigs and garlic cloves.
- Add the chicken and seal the bag with as little air as possible in the bag. Marinate in the refrigerator for two hours.
- Preheat the oven to 450 degrees F.
- Place the chicken drumsticks on a greased foil-lined baking sheet. Reserve marinade.
- Bake until the skin is caramelized and slightly crispy, about 30 to 35 minutes.
- In the meantime, place the marinade in a small saucepan. Bring to a boil. Reduce heat to medium low and simmer for 15 minutes. This will help thicken the sauce and kill any bacteria that can cause food poisoning.
- Add cornstarch, 1 teaspoon as a time, until sauce reaches desired thickness. The sauce will continue to thicken once removed from the heat.
- Remove chicken from the oven. Brush on sauce. Sprinkle with sesame seeds.