Finger lickin good! That's the correct definition for these wings. In fact, I should hang my head in shame while telling you this, but I was trying to suck up the extra sauce out of the space between my fingers and my fingernails during this meal. I thought maybe I could find some extra sauce stored in those spaces later, but sadly the shower removed all of the extra sauce :( Ok my head is definitely hung in shame now. But seriously, this is the kind of meal that you need a few napkins for. But that's ok. I will sacrifice a few extra napkins to have something that tastes this great! If you like the combination of sweet and you like a sticky kind of terryaki-ish taste, then you will like these wings. No...you will LOVE these wings.
1/4 cup balsamic vinegar
1/4 cup honey
1/4 cup packed brown sugar
2 Tbsp soy sauce
3 cloves garlic, diced
1 Tbsp fresh ginger, diced
1/2 tsp pepper
1 Tbsp toasted sesame seeds
Few sprigs Italian flat leaf parsley
Heat oven to 400°
In a small bowl, whisk together the balsamic vinegar, honey, brown sugar, soy sauce, garlic, ginger and pepper. Place the wings in a gallon size baggie and pour the sauce over them. Make sure you seal and shake the marinade around to get on all sides of the wings. Let this marinade for a couple of hours.
Remove the chicken wings from the bag, but reserve the marinade. Set aside the reserved marinade and place the chicken wings on a broiler pan or large baking pan to go in the oven. Place them in the oven for 25 minutes.
While chicken is cooking, place the reserved marinade in a small saucepan. Heat until it comes to a boil. After it begins to boil, turn the fire to medium/low and cook it for 15 minutes or until it is slightly thicker.
After the wings have been cooking for 25 minutes, remove them from the oven and use a pastry brush to brush more marinade over all sides of the wings. Place them back in the oven for about 10 minutes. Remove them again and if you have enough marinade and want to repeat the process again for 5 minutes you can.
Remove the wings from the oven and sprinkle them with toasted sesame seeds and chopped Italian parsley.