introduction

This recipe makes sticky, sweet, and tangy baked chicken wings with a strawberry and balsamic glaze. The wings are brined for juiciness, baked until crisp, and brushed with a glossy jam-based sauce. It is easy to follow and great for a snack or party.

why make this recipe

The brine keeps the wings juicy.
The strawberry and balsamic mix is different and tasty.
You bake the wings, so no deep frying is needed.
It is fast to finish once the sauce is ready.

how to make Strawberry Balsamic Baked Wings

Brine the wings for 1–2 hours to add flavor and keep them moist.
Make the strawberry-balsamic sauce on the stove and simmer until smooth.
Bake the wings at 425°F until mostly cooked and starting to brown.
Turn up the oven and glaze the wings in layers to build a sticky coating.
Garnish with sesame seeds and chopped cilantro or parsley and serve warm.

Ingredients :

1 ½ quart cool water
4 tablespoons kosher salt
2 tablespoons granulated sugar
3 pounds uncooked chicken wings
freshly ground black pepper
1 ¼ cup strawberry jam
¼ cup balsamic vinegar
3 tablespoons low-sodium soy sauce
3 medium garlic cloves (finely minced)
1 tablespoon finely minced fresh ginger or ginger paste
2 teaspoons Sriracha sauce
sesame seeds for garnish
finely chopped fresh cilantro or parsley

Directions :

To prepare the brine, combine the water, kosher salt, and sugar in a large bowl, stirring until dissolved. Add chicken wings, cover, and refrigerate for 1-2 hours.
While wings are brining, prepare the sauce by combining all sauce ingredients in a medium pan. Bring to a boil, then reduce to a simmer for 10 minutes.
Preheat oven to 425°F. Drain and dry the wings well, then spread them on a parchment-lined sheet pan and sprinkle with pepper. Bake for 15 minutes, flip, and bake another 15 minutes.
Increase temperature to 475°F. Coat wings in a bowl with 5 tablespoons of sauce, then transfer to a foil-lined pan with a wire rack. Bake for 5 minutes, brush with glaze, then bake for another 5 minutes, repeating as necessary for a deep glaze.
Garnish with sesame seeds and chopped cilantro or parsley, serve warm.

how to serve Strawberry Balsamic Baked Wings

Serve the wings hot. Put them on a platter and sprinkle sesame seeds and chopped cilantro or parsley. They go well with carrot sticks, celery, or a simple green salad. Offer extra sauce on the side for dipping.

how to store Strawberry Balsamic Baked Wings

Cool the wings to room temperature (no more than two hours).
Store in an airtight container in the refrigerator for up to 3 days.
To reheat, bake at 350°F for 10–12 minutes or until hot. Brush with extra sauce while warming to restore gloss.

tips to make Strawberry Balsamic Baked Wings

Dry the wings very well after brining to help them crisp in the oven.
Use a wire rack on the baking sheet so air can circulate under the wings.
If sauce is too thick, add a teaspoon of water to thin it slightly.
Taste the sauce before glazing and adjust salt, pepper, or Sriracha to your liking.
For extra sticky glaze, repeat the brush-and-bake step a few times.

variation (if any)

Make it spicy: add more Sriracha or a pinch of chili flakes.
Make it smoky: use a splash of liquid smoke or smoked paprika in the sauce.
Use fresh strawberries: puree 1 cup fresh strawberries and reduce jam to 1/4 cup for a fresher taste.

FAQs

Q: Can I skip the brine?
A: Yes, but brining helps keep the wings juicy and adds flavor.

Q: Can I grill these instead of baking?
A: Yes. Grill over medium heat, brush with sauce often, and cook until the wings reach safe internal temperature and are nicely charred.

Q: How do I know wings are done?
A: The internal temperature should reach 165°F. The skin should be browned and the meat should not be pink near the bone.

Q: Can I make the sauce ahead?
A: Yes. The sauce keeps in the fridge for up to 1 week. Warm it gently before using.

Q: Can I use frozen wings?
A: Thaw them fully, then brine and dry before baking.

Conclusion

For a full reference and the original inspiration, see Strawberry Balsamic Baked Wings – The Café Sucre Farine.

Strawberry Balsamic Baked Wings

Author: kaoucheegmail-com
Total Time: 160 minutes
Yield: 4 servings 1x
Diet: None

Print Recipe

Description

Sticky, sweet, and tangy baked chicken wings with a strawberry and balsamic glaze. Perfect for snacks or parties.

Ingredients

Scale

1 ½ quart cool water
4 tablespoons kosher salt
2 tablespoons granulated sugar
3 pounds uncooked chicken wings
Freshly ground black pepper
1 ¼ cup strawberry jam
¼ cup balsamic vinegar
3 tablespoons low-sodium soy sauce
3 medium garlic cloves (finely minced)
1 tablespoon finely minced fresh ginger or ginger paste
2 teaspoons Sriracha sauce
Sesame seeds for garnish
Finely chopped fresh cilantro or parsley

Instructions

To prepare the brine, combine the water, kosher salt, and sugar in a large bowl, stirring until dissolved. Add chicken wings, cover, and refrigerate for 1-2 hours.
While wings are brining, prepare the sauce by combining all sauce ingredients in a medium pan. Bring to a boil, then reduce to a simmer for 10 minutes.
Preheat oven to 425°F. Drain and dry the wings well, then spread them on a parchment-lined sheet pan and sprinkle with pepper. Bake for 15 minutes, flip, and bake another 15 minutes.
Increase temperature to 475°F. Coat wings in a bowl with 5 tablespoons of sauce, then transfer to a foil-lined pan with a wire rack. Bake for 5 minutes, brush with glaze, then bake for another 5 minutes, repeating as necessary for a deep glaze.
Garnish with sesame seeds and chopped cilantro or parsley, serve warm.

Notes

For extra sticky glaze, repeat the brush-and-bake step a few times. Dry the wings very well after brining for the best crispiness.

Prep Time: 120 minutes
Cook Time: 40 minutes
Category: Appetizer
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 10g
Sodium: 500mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 25g
Cholesterol: 75mg

Keywords: baked chicken wings, strawberry balsamic glaze, party food, snack, easy recipe