Balsamic Glazed Wings

Sweet, tangy, sticky, and perfectly crisp—these Balsamic Glazed Wings bring big flavor with very little fuss. We bake the wings on a rack for shatter-crisp skin, whisk a fast stovetop glaze with The Olive Leaf Traditional Balsamic, then broil to caramelize. Add a side of Caesar for dipping and you’ve got an instant crowd favorite.

Serves: 4–6 as an appetizer
Prep: 10 minutes
Cook: 60–70 minutes

Ingredients

• 2 lb party chicken wings
• 2 Tbsp The Olive Leaf Medium Intensity Olive Oil
• 1 Tbsp Italian seasoning
• Kosher salt & freshly ground black pepper
• 1 1/4 cups The Olive Leaf Traditional Balsamic
• 2 Tbsp honey
• 3 cloves garlic, finely minced
• Caesar dressing, for dipping (optional)

Step-by-Step

1. Heat the oven to 425°F. Set a wire rack over a rimmed sheet pan and mist with cooking spray.
2. Season the wings. Pat dry. Toss with Olive Leaf Olive Oil, Italian seasoning, salt, and pepper. Arrange on the rack in a single layer.
3. Bake until deeply golden and crisp, 55–60 minutes (no flipping needed).
4. Make the glaze. While the wings bake, simmer Traditional Balsamic, honey, and garlic in a small saucepan over medium heat until slightly thick and glossy, about 10 minutes.
5. Glaze & broil. Transfer hot wings to a large bowl, toss with the balsamic glaze, then return to the rack and broil 3–5 minutes until bubbling and caramelized.
6. Serve immediately with Caesar for dipping, if using.

Tips, Swaps & Shortcuts

• Ultra-crisp skin: After seasoning, sprinkle wings with 1 tsp baking powder (aluminum-free).
• Air fryer option: 400°F for 20–24 minutes, shaking halfway. Toss with glaze and air-fry 2–3 minutes more to set.
• Heat lovers: Add 1–2 tsp crushed red pepper or a spoon of Calabrian chile to the glaze.
• Flavor twist: Swap in Fig, Pomegranate, or Blackberry Ginger Balsamic for a fun variation.

What to Serve With

Celery and carrots, a big chopped salad, or roasted potatoes. These wings also shine on game day alongside chips and your favorite dips.

Storage

Refrigerate leftovers up to 3 days; reheat at 375°F for 8–10 minutes to re-crisp.