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.
Honey Balsamic Chicken Wings
- 1/2 cup balsamic vinegar
- 1/2 cup honey
- 1/2 cup brown sugar
- 1/4 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.