Balsamic Soy-Glazed Chicken Wings

From the kitchen of Carly

Crispy roasted wings coated in a glossy balsamic-soy glaze that balances tangy vinegar with savory depth. The high-heat roast delivers golden skin while the reduced glaze clings perfectly, making these wings an addictive appetizer or main event.

Balsamic Soy-Glazed Chicken Wings

Roasted until their skin shatters, these wings are tossed in a glossy balsamic-soy glaze that's been reduced down to pure savory-sweet intensity. The trick is preheating your baking sheets so wings hit heat immediately, which means they crisp without needing to flip. That glaze clings to every surface, rich with butter and the tang of reduced vinegar.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 4 lbchicken wingettes
  • 2 tbspolive oil
  • 1/2 tspsalt
  • 1/2 tspblack pepper
  • 3/4 cupbalsamic vinegar
  • 1/4 cupsoy sauce
  • 2 tspsugar
  • 1 tbspunsalted butter

Instructions

  1. Position oven racks in the upper and lower thirds of the oven. Line 2 large shallow baking pans (17 by 11 inches) with foil, set them in the oven, and preheat to 500°F.

  2. Pat the wings thoroughly dry, then toss them in a large bowl with the oil, salt, and pepper. Divide them between the preheated pans, spreading everything into a single layer. Roast without turning until the skin is golden and the meat is tender, about 35 minutes.

  3. While the wings are in the oven, combine the vinegar, soy sauce, and sugar in a 1 to 1 1/2-quart heavy saucepan. Bring to a simmer over medium heat, stirring occasionally, until the liquid reduces to about 1/3 cup, 12 to 14 minutes. Pull it off the heat and stir in the butter until fully melted.

  4. Once the wings come out of the oven, let them sit in the pans for 1 minute so they release cleanly from the foil. Transfer them with tongs to a clean large bowl.

  5. Pour the balsamic glaze over the wings and toss until every piece is well coated. Let them rest for 5 minutes, then toss once more before serving.

Tips from the kitchen

  • Preheating your baking pans is not optional. They need to be screaming hot when you add the wings so the bottoms start crisping right away.
  • Pat your wings completely dry before tossing with oil. Any moisture on the surface will steam instead of crisp.
  • Reduce your balsamic glaze while the wings roast so it's ready the moment they come out. It thickens fast and if you let it sit too long off heat, it can become gelatinous.
  • Let the wings rest in the glaze for a full 5 minutes before tossing again, this gives it a chance to set slightly and coat more evenly.

Variations

  • Swap the balsamic for aged sherry vinegar for a slightly less sweet, more wine-forward glaze.
  • Add a tablespoon of rice vinegar and a teaspoon of sesame oil to the glaze for an Asian-leaning twist with deeper funk.
  • Replace half the soy sauce with tamari and add a pinch of red pepper flakes if you want heat and a gluten-free option.
  • Stir in fresh ginger and a touch of garlic into the glaze while it simmers for brightness and aromatic depth.

Make ahead and storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in a 325°F oven for about 10 minutes until warmed through, or eat them cold straight from the fridge if you prefer.