Appetizers & Snackscarlsbadcravings
Asian Sticky Wings with a Balsamic Reduction Glaze
Chinese Wings spice rubbed then baked until crispy then smothered in the most irresistible soy, balsamic reduction spiked with sugar and sriracha. Hello addictingly deeeeelicious! Chinese Wings have never been so irresistible. The tantalizing marinade, the rub, the glaze.
👥 3 Servings👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- skillet
- saucepan
- bowl
- spatula
📝 Preparation Steps
1
Combine marinade ingredients in a freezer bag, add chicken and marinade for ⏱️ 4 hours up to overnight.
2
Preheat oven to 400 degrees. Line baking sheet with foil, parchment paper or nonstick slip mat for easy cleanup. Top baking sheet with baking rack and lightly spray with nonstick cooking spray.
3
Drain excess marinade from chicken and pat dry with paper towels. Add chicken to a clean freezer bag and add baking powder (makes them extra crispy but you will NOT taste the baking powder). Toss until evenly coated.
baking powder2 tablespoons
4
Bake on upper middle rack for ⏱️ 40 minutes. Turn oven to broil and broil for approximately ⏱️ 5 minutes or until crispy, watching closely so they don't burn.. Flip chicken over and broil the other side until crispy.
5
Meanwhile, when chicken has been baking ⏱️ 35 minutes, begin glaze. Combine water, balsamic vinegar, soy sauce, and sugar in a large skillet (NOT SAUCEPAN or it will take much longer to reduce) and simmer for ⏱️ 10-15 minutes or until reduced to a sticky glaze. The sauce thickens rapidly at the very end, so watch closely so it does not burn. Stir in Sriracha to taste.
water1 cup
6
Remove chicken from oven and add to large bowl. Add glaze and toss to coat with a spatula until evenly coated.
7
Dig in!
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