Balsamic Chicken Wings

Serves 4


  • 1kg chicken wings
  • ½ cup balsamic vinegar
  • 3T honey
  • ¼ cup brown sugar
  • 3T wholegrain mustard
  • 3 cloves garlic, crushed
  • 1t oregano, dried
  • ½t chilli flakes
  • Sea salt, coarsely ground
  • Black pepper, coarsely ground
  • 2t sesame seeds, toasted (to serve)


  1. Place the balsamic, honey, brown sugar, mustard, garlic, oregano and chilli flakes in a medium sized bowl and whisk together.  Season with salt and pepper.
  2. Place the chicken wings in a large shallow dish.  Pour over the marinade, coating evenly on all sides.  Cover and refrigerate turning occasionally.  Leave for at least three hours (preferably overnight fora more intense flavour).
  3. Preheat oven to 200 ºC.  Line a baking tray with baking paper.
  4. Drain the chicken, keeping the fluid.  Pour the fluid into a small saucepan, and heat over a medium heat.  Bring tot he boil, and reduce by half.
  5. Place the chicken wings on the prepared baking tray and roast for 45 minutes or until dark golden and crispy around the edges.  Baste 3-4 times during cooking.
  6. Sprinkle with sesame seeds before serving.