This is a neat twist on honey garlic wings.  With the toasted sesame seeds as garnish, I feel like it’s a very classy way to serve chicken wings.  Giada’s recipe was originally intended for chicken drummettes but I prefer using chicken wings.  I’ve also used drumsticks before.

Balsamic Chicken Wings Recipe

adapted from Giada DeLaurentiis.  4 – 6 servings

1/2 cup balsamic vinegar

1/2 cup honey

1/2 cup brown sugar

1/4 cup soy sauce

5 garlic cloves, coarsely chopped

8 chicken wings (wings and drummettes separated into 16 pieces) or 8 drumsticks

1 tablespoon toasted sesame seeds

fresh parsley for garnish (optional)

Combine the balsamic, honey, brown sugar, soy sauce, and garlic cloves, in a large, re-sealable plastic bag.  Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar.  Add the chicken drummettes to the bag and seal with as little air as possible in the bag.  Place in the refrigerator and marinate for 4 hours.

Preheat the oven to 450 degrees F.  Place the chicken drummettes on a rack over a foil-lined baking sheet.  Bake for 5 minutes, then reduce the heat to 350 degrees F.  Bake until the skin is caramelized and very dark in spots, for another 15 to 30 minutes.  Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil (in order to kill bacteria). Reduce the heat to simmer and thicken over low heat, about 15 – 25 minutes.  Cool slightly.  Use a pastry brush to brush some of the cooked marinade on the cooked chicken.  Place the chicken on a serving platter.  Sprinkle with the toasted sesame seeds and parsley.