In The Kitchen - Balsamic Chicken Wings

Balsamic Chicken Wings

INGREDIENTS
18 chicken wings
1 cup honey
1 cup brown sugar
1 cup balsamic vinegar
2 tablespoons peeled and grated fresh ginger
4 cloves garlic (more or less if you desire)
Zest and juice of 1 large lemon
Salt and pepper to taste

1. Remove the tops from the wings by cutting between the joints. Salt & pepper wings and put in large ziplock bag.

2. Combine the honey, brown sugar, vinegar, ginger, garlic and lemon zest and juice in a large bowl. Pour half the marinade into the bag with the chicken. Seal the bag getting most of the air out of it, then gently distribute the marinade over all the wings.  Refrigerate for at least 4 hours, over night is better.

3. Preheat the oven to 350 degrees.

4. Heat a large skillet over medium heat. Working in batches sear the chicken wings, flipping once, until golden brown. Transfer all the wings to a large baking sheet and cook in the oven for about 30 minutes, flipping the wings often to prevent them from burning. Add remaining marinade and continue to cook the wings until the sauce thickens and coats the wings evenly, about 10-15 minutes. 

This sauce is amazing.  I wasn't sure if Matt & the kids would like it, and they loved it!!  I made a separate batch for Matt and added some chili paste to the marinade for spice.  You can also do this with boneless chicken tenders.  This recipe can easily be cut in half or doubled for a large crowd.