Woolmore's Orange Scented Sticky Balsamic Vinegar Wings • Seriously addictive. Our wings have a delicious sweet and citrusy flavour, and will be your go to wings recipe especially in summer. We have used our Orange Sticky Balsamic Vinegar but you could definitely use our other flavours (Sticky Balsamic & Star Anise).
“I have the right to life, liberty and chicken wings.” Mindy Kaling.
Serving: 20 Wings | Prep and cook: 45-55 mins
Chicken:
20 chicken wings if you prefer you can cut the drumettes off the wings to give you more pieces.
Dry Seasoning:
2 tsp paprika
2 tsp dry mustard
2 tsp dry basil
2 tsp ground nutmeg
2 tspn dried oregano
3 tsp salt
2 tsp pepper
Balsamic Sauce:
1/4 cup Woolmore’s Fine Foods Orange Scented Balsamic Vinegar
2 tbspn tomato sauce
1 1/2 tbspn ghee
1 tspn salt
1 tspn pepper
Method:
Preheat oven to 200 degrees. In a small dish add all dry seasoning ingredients and mix together. Place chicken wings in a large ziplock bag and with a spoon lather the wings evenly with the seasoning. Seal the bag and shake it.
Place the wings spaciously on a rack over a baking tray lined with aluminium foil. Give the wings a light spray of oil. Cook in oven for 15 minutes and then turn each wing, give another light spray of oil. Cook for another 15 minutes. Remove from the oven once golden.
Towards the last 15 minutes of cooking your wings, in a small saucepan add the Balsamic Sauce ingredients on medium. Whisk for a few minutes until a light bubble and take off heat. (Make sure you don’t burn the sauce.)
Take wings out of oven and generously drizzle the hot balsamic sauce. There are two options for serving the wings. Either place the wings back into the oven for a further few minutes and this along with balsamic sauce will really crisp up your wings and make them more golden (make sure it doesn’t burn though) or immediately serve the wings on a new dish once the Balsamic sauce has been drizzled over them. Enjoy!
