why make this recipe

This recipe gives chicken wings a bright, sweet-tart glaze that is easy to make. The strawberry and balsamic mix makes a nice contrast to salty, baked wings. It is great for a snack, party, or simple dinner. If you like sweet and tangy sauces with a little heat, this is a good pick. You can also pair it with other baked sides like Baked Cranberry Brie Bites for a full snack spread.

introduction

This is a simple baked wing recipe with a strawberry-balsamic glaze. You brine the wings, dry them well, bake until cooked, then toss in a jam-based sauce and bake again to glaze. The steps are clear and easy to follow. The result is sticky, glossy wings with a deep color and rich flavor.

how to make Strawberry Balsamic Baked Wings

Follow the steps below in order. Read all steps first. Make the brine, make the glaze, dry the wings, bake, glaze, and finish under high heat for a sticky finish. For a small side note on oven method and timing, see a similar baked finish approach in this baked fruit recipe.

Ingredients :

For the brine:
1 ½ quart cool water, 4 tablespoons kosher salt, 2 tablespoon granulated sugar,
For the chicken:
3 pounds uncooked chicken wings, freshly ground black pepper,
For the glaze:
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 Sriacha sauce**,
For garnishing:
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. Stir for 30 seconds to 1 minute till salt and sugar are completely dissolved. Add chicken wings, cover and refrigerate for 1-2 hours.
While wings are brining, prepare the sauce. Combine all sauce ingredients in a medium size pan. Bring to a boil and then reduce to a very low, but constant simmer. Simmer for 10 minutes, stirring occasionally, then set aside to cool.
Line one sheet pan with several thicknesses of paper towels and another with parchment paper. Preheat oven to 425.
Drain chicken well, then spread out on the paper towel-lined sheet pan. Pat dry with more paper towels. Allow to sit on paper towels for another 10 minutes, then discard paper towels and transfer wings to the parchment paper lined pan. (You want the wings as dry as possible.)
Spread wing pieces out on the parchment lined sheet pan so that pieces are not touching. Sprinkle liberally with freshly ground black pepper. Bake for 15 minutes then flip with a tongs to opposite side and bake another 15 minutes.
Remove wings from the oven and increase oven temperature to 475˚F.
Transfer 5 tablespoons of the sauce to a large bowl. Transfer wings to bowl and toss to coat. Discard parchment paper and any accumulated grease.
Line a sheet pan with foil (for easy clean up) and set a wire cooling rack in the pan (or on top of pan). Spray wire rack liberally with cooking spray to prevent sticking.
Bake for 5 minutes, then remove from oven and brush ribs liberally with sauce. Return to oven for another 5 minutes then repeat brushing with sauce. If wings are not deeply mahogany-hued, repeat brushing with glaze and 5 minutes in the oven one more time.
Sprinkle with sesame seeds. Allow to cool for about 5 minutes, then sprinkle with finely chopped cilantro or parsley. Serve and enjoy!

how to serve Strawberry Balsamic Baked Wings

Serve warm on a platter. Garnish with sesame seeds and chopped cilantro or parsley. Offer napkins and a simple dipping sauce like plain yogurt or ranch if you want a cool contrast. These wings go well with baked sides such as baked sweet potatoes.

how to store Strawberry Balsamic Baked Wings

Cool the wings to room temperature for no more than two hours. Put them in an airtight container and refrigerate up to 3 days. Reheat in a 375°F oven for 8–12 minutes to keep skin crisp. You can freeze cooked wings in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.

tips to make Strawberry Balsamic Baked Wings

Pat the wings very dry after brining. Dry skin gets crisper.
Use low-sodium soy sauce to control salt level.
Taste the glaze before you use it and adjust for more heat or sweetness.
If jam is thick, warm it slowly so it melts evenly.
Use a wire rack so hot air circulates and wings cook evenly.

variation

Add a splash of orange juice to the glaze for citrus notes.
Swap strawberry jam for raspberry jam for a tart change.
Make the glaze spicier with extra sriracha or chili flakes.
Turn this into drumettes-only or party wings by cutting as you like.

FAQs

Q: Can I skip brining?
A: Yes, you can skip brining, but brining adds moisture and flavor. Without it, wings may be less tender.

Q: Can I use fresh strawberries instead of jam?
A: You can, but you will need to cook them down with sugar until thick. Jam is faster and gives a smooth glaze.

Q: Can I grill these wings instead of baking?
A: Yes. Grill over medium heat and baste with glaze near the end so the sugars do not burn.

Q: How do I make the skin crispier?
A: Dry the wings well, use a hot oven, and place wings on a wire rack so air flows under them.

Conclusion

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

Strawberry Balsamic Baked Wings

Print Recipe

These baked chicken wings are coated in a sweet and tangy strawberry-balsamic glaze, making for a perfect snack or party dish.

Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 80 minutes
Yield: 4 servings 1x
Category: Appetizer
Method: Baking
Cuisine: American
Diet: None

Instructions

Combine water, kosher salt, and sugar in a large bowl to make the brine. Stir for 30 seconds to 1 minute until dissolved. Add chicken wings, cover, and refrigerate for 1-2 hours.
Meanwhile, prepare the glaze by combining all glaze ingredients in a medium-sized pan. Bring to a boil, reduce heat, and simmer for 10 minutes. Set aside to cool.
Preheat oven to 425°F. Line one sheet pan with paper towels and another with parchment paper.
Drain wings and spread on the paper towel-lined sheet pan. Pat dry, then discard towels and transfer wings to the parchment-lined pan. Sprinkle with black pepper.
Bake wings for 15 minutes, then flip and bake for another 15 minutes.
Remove wings and increase oven temperature to 475°F. Toss wings with 5 tablespoons of the glaze in a large bowl.
Transfer wings to a foil-lined sheet pan with a wire rack. Spray rack with cooking spray.
Bake wings for 5 minutes, then brush with glaze. Repeat this step every 5 minutes until wings are deeply colored and the glaze is sticky.
Sprinkle with sesame seeds and allow to cool for 5 minutes. Garnish with chopped cilantro or parsley. Serve and enjoy!

Notes

Pat the wings very dry after brining for a crispier texture. You can swap strawberry jam for raspberry jam for a different flavor.

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 15g
Sodium: 600mg
Fat: 25g
Saturated Fat: 6g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 20g
Cholesterol: 70mg

Keywords: chicken wings, baked wings, strawberry balsamic, party appetizer, sweet and tangy