Balsamic Glazed Chicken Wings

Servings: 2 people
Cuisine: Mediterranean
Course: Appetizer
Time: 50 minutes
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Juicy chicken wings coated in a sweet, salty, sticky glaze. The pan-fried Balsamic Glazed Chicken Wings are super easy to make and absolutely finger-licking. They work perfectly as an appetizer or a side.


  • 250 gm chicken wings
  • 1 tbsp olive oil

For the marinade

  • 2 tbsp brown sugar
  • 1 tbsp soy sauce
  • 1 tbsp balsamic vinegar
  • 1 tbsp ginger garlic paste
  • 1/4 tsp baking soda

For the sauce

  • 2 tbsp olive oil
  • 4-5 cloves of garlic finely chopped
  • 1/4 cup brown sugar
  • 2 tbsp soy sauce
  • 2 tbsp balsamic vinegar
  • 1 tsp cornflour
  • 2 tbsp water


  • To begin, marinate the chicken wings with brown sugar, soy sauce, balsamic vinegar, and ginger garlic paste.
  • Add in baking soda. This helps in tenderizing the chicken. Mix well and leave it to marinate for at least half an hour.
  • Once marinated, heat olive oil in a pan. Add the marinated wings along with the marinade. Cook on low to medium heat until the wings are done. Do not cook on high heat or the sugar may burn. Once done, remove the wings and keep aside.
  • Turn off the heat and let the pan cool a bit. In the same pan, prepare the sauce.
  • Without turning on the heat, add olive oil, finely chopped garlic, brown sugar, soy sauce, and balsamic vinegar. Mix well.
  • Switch on the heat and bring it to a boil. Cook until the sugar melts.
  • Now add in a slurry of 1 tsp cornflour mixed in 2 tbsp water. Cook until the sauce thickens a bit.
  • Finally, add in the chicken wings and mix. Cook until the wings soak in the sauce and are well coated.
  • The Balsamic Glazed Chicken Wings are ready to serve. Garnish with sesame seeds and serve hot.


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Balsamic Glazed Chicken Wings