Balsamic Honey Chicken Wings
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Preheat oven to 425°F (220°C).
Cut off and discard wing tips, if the drumette and wing are not separated, as tips tend to burn and don’t have much meat.
Cut wings into two by separating at the joint.
Mix together soy sauce, balsamic vinegar, honey, fresh squeezed lime juice, cayenne and allspice in a large bowl.
Place wings in bowl and toss to evenly coat wings.
Spray a baking pan with vegetable oil spray and spread wings out on tray. Reserve marinade for basting.
Roast wings until skin is crispy and brown for about 50 minutes or until cooked through. Baste after 10 minutes and again two more times with reserved sauce using it all up.
Remove from oven. Place on serving platter and garnish with sliced green onions and sprinkle with sesame seeds.
|Per 260 g serving||Amount|
|Saturated Fat||9 g|
|Per 260 g serving||% Daily Value|