Balsamic Braised Chicken Wings
Sticky, sweet, and fall of the bone tender, these delicious Balsamic Braised Chicken Wings are as easy to make as they are to eat!
Servings: 24 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 (45ml) extra virgin olive oil
- 8 cloves garlic minced
- 1/4 cup (60g) tomato paste
- 1/2 cup (120ml) balsamic vinegar
- 3/4 cup (180ml) dry white wine
- 1 1/4 cups (300ml) 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!
Video
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
Calories: 137kcal | Carbohydrates: 2.5g | Protein: 9g | Fat: 9.5g | Saturated Fat: 2.4g | Cholesterol: 35mg | Sodium: 205mg | Potassium: 34mg | Fiber: 0.1g | Sugar: 2g | Calcium: 10mg | Iron: 1mg
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