Sweet & Sticky Chicken Wings

It’s Superbowl time soon which means lots and lots of appetizers for dinner!  I always like to have some chicken wings in the mix so there’s a good protein source among all the snacky food!

I love this marinade - the hint of sweetness is perfect and let’s be honest, are they even wings if they aren’t sticky and messy?  So delish!

Sweet & Sticky Chicken Wings

1 ½ pounds chicken wings

¼ cup balsamic vinegar

¼ cup honey

¼ cup packed brown sugar

¼ cup low sodium soy sauce

4-5 cloves garlic, minced

1 teaspoon ground ginger

1-2 teaspoons hot sauce

½ teaspoon black pepper

1 tbsp sesame seeds

In a small bowl, whisk together the balsamic vinegar, honey, brown sugar, soy sauce, garlic, ginger, hot sauce, and pepper.  Pour the marinade into a large zipper bag along with the chicken wings.  Seal and shake to coat.  Place the bag in the refrigerator for 8 hours or overnight, turning several times.

Preheat the oven to 350 degrees F.  Line a baking sheet with aluminum foil or a silicon mat.

Place the marinated wings onto the prepared and bake in the preheated oven for 20 minutes. 

Flip the wings and cook for another 20 minutes.

Meanwhile, pour the remaining marinade from the zipper bag into a small saucepan over medium heat.  Bring the marinade to a boil, then reduce heat to maintain a low simmer.  Cook, stirring occasionally, until the sauce has thickened; about 15 minutes.

Flip the wings a second time, then use a silicone pastry brush to give the wings a generous coating of the reduced  marinade.  Cook for an additional 5 minutes, flip and brush again.  Then bake for 5 more minutes or until the chicken wings are deeply browned and sticky.

Remove the chicken from the oven and sprinkle with sesame seeds.