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Chicken Wings with Sweet Balsamic Glaze

Prep 20 min
Cook 20-25 min
Servings 4-6

Ingredients

SPECIAL EQUIPMENT

  • spice mill or mortar and pestle (optional)

GLAZE

  • 3/4 cup seedless raspberry jam
  • 1/4 cup balsamic vinegar
  • 2 teaspoons finely grated lemon zest
  • 1/4 teaspoon crushed red pepper flakes

RUB

  • 1 teaspoon fennel seed

  • 1 teaspoon garlic powder

  • 1 teaspoon dried basil

  • 1 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 12 chicken wings, about 3 pounds total, each cut in half at the joint and wing tips removed

Print Recipe

Directions

  • Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F).
  • Whisk the glaze ingredients.
  • In a spice mill process the fennel seed until coarsely ground (or use the bottom of a heavy pan to crush it). Pour the fennel seed into a large bowl and add the remaining rub ingredients. Add the chicken wings and toss to coat them with the rub.
  • Grill the wings over direct medium heat, with the lid closed, until golden brown, 10 to 15 minutes, turning once or twice. Move the wings over indirect medium heat, brush with half of the glaze, and continue grilling until the skin is crisp at the edges and the meat is no longer pink at the bone, about 10 minutes more. During the last 5 minutes of grilling time, brush the wings evenly with the remaining glaze, turning once or twice (you may not need all of the glaze). Serve warm.

Chicken Wings with Sweet Balsamic Glaze

prep 20-25 min
cook 20 min
servings 4-6

Ingredients

SPECIAL EQUIPMENT

  • spice mill or mortar and pestle (optional)

GLAZE

  • 3/4 cup seedless raspberry jam
  • 1/4 cup balsamic vinegar
  • 2 teaspoons finely grated lemon zest
  • 1/4 teaspoon crushed red pepper flakes

RUB

  • 1 teaspoon fennel seed

  • 1 teaspoon garlic powder

  • 1 teaspoon dried basil

  • 1 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 12 chicken wings, about 3 pounds total, each cut in half at the joint and wing tips removed

Directions

  • Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F).
  • Whisk the glaze ingredients.
  • In a spice mill process the fennel seed until coarsely ground (or use the bottom of a heavy pan to crush it). Pour the fennel seed into a large bowl and add the remaining rub ingredients. Add the chicken wings and toss to coat them with the rub.
  • Grill the wings over direct medium heat, with the lid closed, until golden brown, 10 to 15 minutes, turning once or twice. Move the wings over indirect medium heat, brush with half of the glaze, and continue grilling until the skin is crisp at the edges and the meat is no longer pink at the bone, about 10 minutes more. During the last 5 minutes of grilling time, brush the wings evenly with the remaining glaze, turning once or twice (you may not need all of the glaze). Serve warm.

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