Easy Balsamic Braised Chicken Wings

By Sip and Feast · 45 min

Ingredients

Instructions

1. Coat the bottom of a large frying pan with neutral oil and heat until almost smoking.
2. Dry the wings thoroughly with paper towels. Season with 1 1/2 teaspoons kosher salt, the granulated garlic and black pepper.
3. Fry the wings in one even layer, in batches if needed, 2 to 3 minutes per side until golden on both sides.
4. Drain the wings on a paper-towel-lined plate and sprinkle both sides with the remaining 1 1/2 teaspoons kosher salt.
5. Wipe out the pan, add the olive oil and garlic, and cook over medium heat until the garlic is fragrant and golden.
6. Add the tomato paste with about 2 ounces of water and fry for 5 minutes, stirring often.
7. Add the wine, balsamic vinegar, chicken stock, honey and rosemary, and bring to a boil. Boil until the liquid is reduced by half, about 3 to 5 minutes.
8. Return the wings to the pan, reduce heat to low and cover. Cook 25 minutes, then uncover and cook 5 to 10 minutes more, until the liquid has reduced and the wings are sticky.
9. If the sauce is not thick enough, remove the wings, raise the heat and reduce until sticky. Turn off the heat, return the wings to the pan and stir in the parsley.
10. Taste and season with salt and pepper if needed. Serve.

Summarized from Sip and Feast's video. Watch it for the details.

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