Blackberry-Ginger Balsamic Glazed Wings
Sweet, sticky, and deeply flavored — these wings are the ones people keep asking about. Blackberry-Ginger Balsamic brings a bright fruity punch and a slow-building ginger heat that reduces into a glaze worthy of any occasion, not just game night. The marinade does double duty here: it flavors the wings overnight and then simmers down into the finishing sauce. Grill them for the best results, but they work just as well under a broiler.
Recipe: Blackberry-Ginger Balsamic Glazed Wings
Serves 8–10
Ingredients:
4 lbs chicken party wings
¾ cup Blackberry-Ginger Balsamic
¼ cup low-sodium soy sauce
2 tbsp Garlic Olive Oil (or your favorite infused olive oil)
½ tsp black pepper
Instructions:
Combine the balsamic, soy sauce, olive oil, and pepper in a large zip-top bag. Add the wings, seal, and turn to coat. Refrigerate for at least 4 hours or overnight for best results.
When ready to cook, remove the wings from the marinade and pat dry. Reserve the marinade separately.
Preheat an outdoor grill to medium heat. Grill the wings, turning occasionally, until deep brown and cooked through, 25–30 minutes.
While the wings finish, pour the reserved marinade into a small saucepan over medium-low heat. Simmer until reduced by half and glossy, about 5 minutes. Watch carefully — it can go from reduced to scorched quickly.
Transfer the cooked wings to a large bowl. Drizzle the reduced glaze over and toss to coat thoroughly. Serve immediately.
No Grill? No Problem: Arrange wings on a wire rack over a foil-lined baking sheet. Bake at 425°F for 40–45 minutes, flipping once halfway, until crispy. Finish under the broiler for 2–3 minutes for extra caramelization, then toss with the reduced glaze.
Also Try: The balsamic glaze format works beautifully with other flavors from our vinegar lineup. Pomegranate Balsamic gives you a deeper, more wine-forward glaze that's excellent on wings or duck. Peach White Balsamic with a splash of hot sauce makes a sweet heat version perfect for summer grilling. Blueberry Balsamic is rich and slightly tart — outstanding on grilled chicken thighs or pork ribs. Same technique, completely different personality each time.
