+ Add All Balsamic & Guinness Chicken Wings Ingredients
Cook's Tools
Cooking Measurements
Wine Pairings
Cooking Terms
My Recipe Box
Recipes
Menu
Shopping List
Balsamic & Guinness Chicken Wings
Rate this Recipe
Add to My Recipes +
Add to My Menu +
Print this Recipe
|
Full Screen View
Ingredients:
2 lbs Chicken Wings
Olive Oil
1/4 Red Onion, finely chopped
2 Garlic Cloves, minced
1/4 Cup Balsamic Vinegar
1/4 Cup + 1 Tbsp Water, divided
1/3 Cup Brown Sugar
1 Tbsp Tomato Sauce
1 Tsp Worcestershire Sauce
1/2 Cup Guinness Beer
1 Tbsp Cornstarch
Salt & Pepper
Sesame Seeds
Directions:
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
Line the chicken wings on the baking sheet leaving a little space in between. Drizzle with olive oil and sprinkle with salt and pepper.
Bake for 40 minutes, flipping halfway through, or until an internal temperature of 165 degrees F is reached.
While the wings are baking, make the sauce. Heat olive oil in a saucepan over medium heat. Add the onion and garlic and sauté until soft and translucent.
Add the balsamic, ¼ cup water, brown sugar, tomato paste, Worcestershire, and Guinness. Stir to combine. Bring to a boil then reduce the heat to simmer. Simmer until reduced by half.
Place a fine mesh strainer over a heat safe bowl. Pour the sauce into the strainer to catch the onions. Add the sauce back to the saucepan and continue to heat over low heat.
Combine 1 Tbsp water with 1 Tbsp cornstarch. Pour into the saucepan and stir to combine. Continue to heat the sauce until thickened. Keep warm until the wings are done baking.
Transfer the chicken wings to a bowl. Pour the sauce over the top and toss to coat.
Place the wings on a serving platter. Sprinkle with sesame seeds. Serve warm.
In no event shall Festival Foods, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
Line the chicken wings on the baking sheet leaving a little space in between. Drizzle with olive oil and sprinkle with salt and pepper.
Bake for 40 minutes, flipping halfway through, or until an internal temperature of 165 degrees F is reached.
While the wings are baking, make the sauce. Heat olive oil in a saucepan over medium heat. Add the onion and garlic and sauté until soft and translucent.
Add the balsamic, ¼ cup water, brown sugar, tomato paste, Worcestershire, and Guinness. Stir to combine. Bring to a boil then reduce the heat to simmer. Simmer until reduced by half.
Place a fine mesh strainer over a heat safe bowl. Pour the sauce into the strainer to catch the onions. Add the sauce back to the saucepan and continue to heat over low heat.
Combine 1 Tbsp water with 1 Tbsp cornstarch. Pour into the saucepan and stir to combine. Continue to heat the sauce until thickened. Keep warm until the wings are done baking.
Transfer the chicken wings to a bowl. Pour the sauce over the top and toss to coat.
Place the wings on a serving platter. Sprinkle with sesame seeds. Serve warm.
Please enter a phone number you would like to text this recipe to.
Please enter a valid phone number.
There was an error sending your shopping list! Please try again.
order online
weekly specials
What's Trending
Be In The Know!
Sign up for our email list and receive weekly deals, special offers,
event information and much more!
Please enter a valid email address.