I think that if I were ever in a situation where I had to pick one thing to eat for the rest of my life, I’d say wings. Hot, sticky buffalo wings slathered with chunky blue cheese dressing. No celery.
But wings of all sorts are tasty too. We made these sticky teriyaki wings back for the Super Bowl and they were a hit. I could definitely go for them again. Soon. As in this weekend soon. Or tomorrow soon. Or now soon.
- 1 pound chicken wings
- ¼ cup balsamic vinegar
- ½ cup honey
- ¼ cup brown sugar
- 2 Tbsp. soy sauce
- 3 garlic cloves, minced
- 1 Tbsp. fresh minced ginger
- Sesame seeds for garnish
- Preheat the oven to 400 degrees. Line a baking sheet with foil and place a cooling rack on top.
- Place the chicken wings on top of the cooling rack. Place in the oven and bake for 35 minutes. In a bowl, combine vinegar, honey, brown sugar, soy sauce, garlic and ginger. Stir well.
- Pour the vinegar mixture into a sauce pan and head over medium high. Bring to a boil then reduce to a simmer. Cook over low heat for approximately 15 minutes until thickened.
- Remove wings from oven and, using a pastry brush, brush with sauce. Flip and brush other side with sauce, then return to the oven for 10 more minutes.
- Remove and brush and flip again, then return to the oven and bake for 10 more minutes until cooked through. Remove and coat with any remaining sauce then sprinkle with sesame seeds for garnish.