Balsamic-Glazed Chicken Wings

1. 1

   Cut chicken wings into three sections; discard wing tip sections. In a small bowl, combine the vinegar, garlic, rosemary, salt and pepper. Pour 1/2 cup marinade into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for 1 hour. Cover and refrigerate remaining marinade.

2. 2

   Drain chicken and discard marinade; place in a greased 15x10x1-in. baking pan. Bake at 375u00b0 for 25-30 minutes or until no longer pink, turning every 10 minutes.

3. 3

   Meanwhile, combine brown sugar and reserved marinade in a small saucepan. Bring to a boil; cook until liquid is reduced by half.

4. 4

   Place wings in a large bowl. Pour glaze over wings and toss to coat. Freeze option: Cover and freeze cooled wings in freezer containers. To use, partially thaw in refrigerator overnight. Reheat wings in a foil-lined 15x10x1-in. baking pan in a preheated 325u00b0 oven until heated through, covering if necessary to prevent excess browning.

* Per serving · 4 servings · Values may vary.

No additional tips available.