Balsamic Glazed Chicken Wings

Name: Balsamic Glazed Chicken Wings
Total time: 1800 s
Yield: 2 people
Cuisine: Indian
Ingredients: 250 gms chicken wings; For the marinade; 2 tbsp brown sugar; 1 tbsp soy sauce; 1 tbsp balsamic vinegar; 1 tbsp ginger garlic paste; 1/4 tsp baking soda; For the sauce; 1/4 cup brown sugar; 2 tbsp balsamic vinegar; 1 tbsp olive oil; 2 tbsp soy sauce; 3-4 cloves garlic; 1 tsp cornflour; 2 tbsp water

Madhu Bindra @madhubindra

Juicy chicken wings coated in a sweet, salty, sticky glaze. The pan-fried Balsamic Glazed Chicken Wings are super easy to make and absolutely finger-licking. They work perfectly as an appetizer or a side. #BCR

Madhu Bindra @madhubindra

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Ingredients

30 minutes

2 people

250 gmschicken wings
For the marinade
2 tbspbrown sugar
1 tbspsoy sauce
1 tbspbalsamic vinegar
1 tbspginger garlic paste
1/4 tspbaking soda
For the sauce
1/4 cupbrown sugar
2 tbspbalsamic vinegar
1 tbspolive oil
2 tbspsoy sauce
3-4 clovesgarlic
1 tspcornflour
2 tbspwater

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Steps

30 minutes

1

To begin, marinate the chicken wings with brown sugar, soy sauce, balsamic vinegar, and ginger garlic paste.
2

Add in the baking soda. It helps tenderize the chicken. Mix well and leave it to marinate for at least half an hour.
3

Once marinated, heat olive oil in a pan. Add the marinated wings along with the marinade. Cook to low to medium heat until the wings are cooked. Do not cook on high heat or the sugar may burn. Once cooked, remove the wings and keep them aside.
4

Turn off the heat and allow it to cool a bit. In the same pan, prepare the sauce. Without turning on the heat, mix together oil, finely chopped garlic, brown sugar, soy sauce, and balsamic vinegar. Mix well.
5

Switch on the heat and bring it to a boil. Cook until the sugar melts.
6

Add in a slurry of 1 tsp cornflour mixed with 2 tbsp water. Cook until the sauce thickens a bit.
7

Finally, add in the chicken wings and mix. Cook until the wings soak in the sauce and are well coated.
8

The Balsamic Glazed Chicken Wings are ready to serve. Garnish with sesame seeds and serve hot.