Incredibly tasty and fall-of-the-bone tender, these Balsamic Braised Chicken Wings are easy to make and perfect for those who are looking to class up their wing game.
As much as I love a good crispy Buffalo wing, these balsamic braised wings have reshaped the way I think about chicken wings as an ingredient.
Because they’re braised, they’re the opposite of crispy – tender, juicy, and so easy to eat, albeit a little messy.
The balsamic sauce has just the right sticky sweet balance and elevated flavor.
These wings are like the older, more sophisticated sister to your typical wings, but can hold their own at any game day gathering!
Recipe Ingredients
- Chicken wings. I’m using party wings which means the wing and the drumette have been separated. I prefer these to the larger full chicken wings, especially for this dish.
- Balsamic vinegar. The wings will be braised in a combo of balsamic vinegar (1/2 cup worth), tomato paste, wine, and chicken stock. Balsamic vinegar ranges in price and quality and since we’re using a fair amount of balsamic here, I recommend going with a vinegar that’s on the lower end of the price spectrum. Save the expensive balsamic for drizzling on cheese or salads.
- Chicken stock. Whenever possible I recommend using homemade chicken stock as it tastes better and offers you complete control over the sodium level in your dish. If you don’t have homemade stock use a boxed no-sodium chicken stock or broth.
See the recipe card for full information on ingredients and quantities.
How to make it
Each number corresponds to the numbered written steps below.
- Mince 8 cloves of garlic, chop 2 tablespoons of rosemary leaves, and mince 3 tablespoons of flat-leaf Italian parsley and set aside. Coat a large frying pan with neutral oil to and heat the oil to 360 F. Dry 2 1/2 pounds of party wings with paper towels to remove excess moisture and season the wings with 1 1/2 teaspoons of kosher salt, 1/2 teaspoon of granulated garlic, and 1/2 teaspoon of black pepper. Place the wings in the pan in one layer and fry for 2-3 minutes per side or until crisp on both sides. Work in batches to prevent overcrowding the pan. Remove the wings and place them on a paper towel-lined plate to drain and sprinkle with 1 1/2 teaspoons of kosher salt on both sides.
- Allow the pan to cool a bit then wipe it down to remove any excess oil. Place the pan on medium heat and add 3 tablespoons of extra virgin olive oil and the garlic and cook until the garlic is fragrant and golden.
- Add 1/4 cup of tomato paste and 2 ounces of water and fry the paste for 5 minutes, stirring frequently.
- Add 3/4 cup of dry white wine, 1/2 cup of balsamic vinegar, 1 1/4 cups of no or low-sodium chicken stock, 2 tablespoons of honey, and the rosemary and bring to a boil. Allow the liquid to reduce by half, about 3-5 minutes.
- Once reduced, add the wings to the pan and turn the heat down to low and cover the pan.
- Allow the wings to braise for 25 minutes, then uncover and cook for another 5-10 minutes or until the liquid has reduced and the wings are sticky.
- If the sauce is not thick enough, remove the wings and place on a platter then turn up the heat and continue to reduce until very thick and sticky. You can also use a cornstarch slurry to thicken the sauce.
- Once the sauce is to your liking, turn off the heat and add the wings back to the pan along with the parsley. Taste test and adjust salt and pepper if needed. Serve the wings with crusty bread to mop up the sauce and enjoy!
Top tips
- Seasoning the chicken. Be sure to add salt to the wings as soon as they come out of the oil. At this stage they’ll be more readily able to absorb the salt which will yield better results.
- Thickening the sauce. Removing the wings and thickening the sauce at the end of cooking isn’t required unless you want the sauce to be very thick and sticky. Alternatively, a cornstarch slurry can be added instead of reducing the sauce.
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Balsamic Braised Chicken Wings
Ingredients
For the frying stage
- 2 1/2 pounds (1.2kg) party wings about 24-28 wings
- 1 tablespoon Diamond Crystal Kosher salt divided
- 1/2 teaspoon black pepper
- 1/2 teaspoon granulated garlic
- neutral oil for frying
For the braising liquid
- 3 tablespoons (45g) extra virgin olive oil
- 8 cloves garlic minced
- 1/4 cup (60g) tomato paste
- 1/2 cup (120g) balsamic vinegar
- 3/4 cup (180g) dry white wine
- 1 1/4 cups (300g) low-sodium chicken stock
- 2 tablespoons chopped rosemary leaves
- 2 tablespoons (42g) honey
- 3 tablespoons minced flat-leaf Italian parsley for garnish
Instructions
For the frying stage
- Coat the bottom of a large frying pan with neutral oil and heat to it's almost smoking.
- Dry the wings off very well with paper towels to remove excess moisture. Season the wings with 1 1/2 teaspoons of kosher salt, granulated garlic, and black pepper.
- Add the wings to the pan in one even layer, working in batches if needed, to not overcrowd the pan. Fry the wings for 2-3 minutes per side or until golden on both sides.
- When the wings finish place them onto a paper towel lined plate and sprinkle with the remaining 1 1/2 teaspoons of kosher salt on both sides.
For the braising stage
- Wipe down the oil in the pan used for the wings and add the olive oil and garlic. Turn the heat to medium and cook until the garlic is fragrant and golden.
- Add the tomato paste along with a splash of water (about 2 ounces) and fry the paste for 5 minutes, stirring frequently.
- Add the wine, balsamic vinegar, chicken stock, honey, and rosemary and bring to a boil. Reduce the liquid by half (about 3-5 minutes).
- Once the liquid has reduced, add the wings to the pot and turn the heat down to low and cover the pan. Cook for 25 minutes then uncover and cook for another 5-10 minutes or until the liquid has reduced and the wings are sticky.
- If the sauce isn't thick enough, remove the wings to a platter and turn up the heat to reduce until sticky. Once the sauce has adequately reduced, turn off the heat and add the wings back to the pan and mix in the parsley.
- Taste test and season with salt and pepper if required. Serve the wings with crusty bread to mop up the sauce. Enjoy!
Notes
- Removing the wings and thickening the sauce at the end of cooking isn’t required unless you want the sauce to be very thick and sticky. Alternatively, a cornstarch slurry can be added instead of reducing the sauce.
- Salting the wings before and after they come out of the partial frying process is important. Chicken needs plenty of salt!
- Leftovers can be refrigerated for up to 3 days and should be reheated in the oven.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Jim, we love your recipes.
I do have 1 question…what type of oil is best to use for the frying stage?
You mention neutral oil, can you please clarify.
Thanks,
Bob
Hi Bob, you can use avocado oil, canola, or vegetable. Hope you enjoy!
These sound delicious, however we are not big wing fans. Do you think I could use drumsticks instead, adjusting cooking time accordingly? Thank you
Hi Pam, yes, you can definitely use drumsticks here.