Sticky Red Wine Glazed Chicken Wings Recipe
Introduction
These Sticky Red Wine Glazed Wings are a perfect blend of sweet, tangy, and spicy flavors. Slow-baked and finished with a rich red wine glaze, they make a delicious appetizer or main dish for gatherings. The combination of garlic, hoisin, and molasses creates an irresistible sticky coating.
Ingredients
- 2 – 3 lb chicken wings (drumettes and wingettes)
- 2 tablespoons canola oil
- 2 tablespoons sesame oil
- 2 tablespoons lemon juice
- ¼ cup soy sauce (low-sodium)
- 2 tablespoons honey
- 3 tablespoons hot sauce (of choice)
- 4 tablespoons hoisin sauce
- 6 garlic cloves (minced)
- 1¼ cups Cabernet Sauvignon (or your favorite red wine)
- ½ cup sugar
- 1 tomato (finely chopped)
- 2 tablespoons molasses
- 1 teaspoon cornstarch
- Fresh thyme (for garnish)
Instructions
- Step 1: Combine the sesame oil, lemon juice, soy sauce, honey, hot sauce, hoisin sauce, and minced garlic in a large bowl or ziplock bag to create the marinade. Add the chicken wings and shake or toss to coat well. Refrigerate for 1 hour.
- Step 2: Preheat your oven to 350°F (175°C).
- Step 3: Lightly coat a large baking sheet with 2 tablespoons of canola oil. Remove the wings from the marinade, shaking off excess but do not discard the marinade. Arrange the wings on the baking sheet without overlapping.
- Step 4: Bake the wings for 15 minutes. Then, pour half of the reserved marinade over the wings and bake for another 15 minutes.
- Step 5: Flip the wings, pour the remaining marinade over them, and bake for an additional 15 to 20 minutes. The wings should come off the bone easily and be golden brown.
- Step 6: While the wings bake, prepare the red wine glaze. In a medium saucepan, combine 1 cup of Cabernet Sauvignon, sugar, molasses, and finely chopped tomato. Bring to a boil over medium heat, stirring to dissolve the sugar.
- Step 7: Reduce the heat to low and simmer the mixture, stirring frequently, until it thickens and becomes syrupy, about 15-20 minutes.
- Step 8: Mix the cornstarch with the remaining ¼ cup of wine to create a slurry. Stir this into the glaze and cook for another 5 minutes until thickened.
- Step 9: Remove the glaze from heat and let it rest for 10 minutes to develop its rich flavor.
- Step 10: Transfer the baked wings to a serving plate and pour the sticky red wine glaze over them. Let the wings stand for 10 minutes to absorb the flavors. Garnish with fresh thyme and serve.
Tips & Variations
- For extra crispiness, broil the wings for 2-3 minutes at the end of baking. Watch carefully to avoid burning.
- Substitute Cabernet Sauvignon with Merlot or a fruity Zinfandel if preferred.
- Add a pinch of smoked paprika or cayenne to the marinade for a smoky kick.
- Use chicken drumsticks instead of wings for a meatier bite; adjust baking time accordingly.
Storage
Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to retain crispness. The glaze may thicken when chilled; gently warm it before serving if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the wings ahead of time?
Yes, you can marinate the wings up to 24 hours in advance for deeper flavor. Keep them refrigerated until baking.
What can I use instead of cornstarch for the glaze?
If you don’t have cornstarch, you can use arrowroot powder or flour as a thickening agent, but be sure to mix with cold liquid first to avoid lumps.
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Sticky Red Wine Glazed Chicken Wings Recipe
- Total Time: 1 hour 25 minutes
- Yield: 8 servings 1x
Description
These Sticky Red Wine Glazed Wings feature tender chicken wings marinated and baked to perfection, then coated in a rich, sticky glaze made from red wine, honey, hoisin sauce, and other flavorful ingredients. The combination of sweet, spicy, and savory notes with a glossy wine-infused finish makes these wings a delicious appetizer or main dish that’s perfect for gathering or special occasions.
Ingredients
Scale
Chicken Wings
- 2 – 3 lb chicken wings (drumettes and wingettes)
- 2 tablespoons canola oil
- 2 tablespoons sesame oil
- 2 tablespoons lemon juice
- ¼ cup low-sodium soy sauce
- 2 tablespoons honey
- 3 tablespoons hot sauce (of choice)
- 4 tablespoons hoisin sauce
- 6 garlic cloves (minced)
Sticky Red Wine Glaze
- 1¼ cups Cabernet Sauvignon (or your favorite red wine), divided
- ½ cup sugar
- 1 tomato (finely chopped)
- 2 tablespoons molasses
- 1 teaspoon cornstarch
- Fresh thyme (for garnish)
Instructions
- Prepare the marinade: In a large bowl or ziplock bag, combine sesame oil, lemon juice, soy sauce, honey, hot sauce, hoisin sauce, and minced garlic. This mixture will infuse the wings with flavor.
- Marinate the wings: Add the chicken wings to the marinade, coating them thoroughly. Seal the bag or cover the bowl and refrigerate for 1 hour to allow the flavors to penetrate the meat.
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the wings.
- Prepare the baking sheet: Add 2 tablespoons of canola oil to a large baking sheet to prevent sticking and aid in browning.
- Bake the wings initially: Remove the wings from the marinade but keep the marinade. Shake off any excess and lay the wings on the baking sheet without overlapping. Bake for 15 minutes.
- Flip and baste wings: After 15 minutes, flip the wings over, pour half of the reserved marinade over them, and bake for another 15 minutes.
- Final bake with remaining marinade: Flip the wings again, pour the remaining marinade on top, and bake for 15-20 minutes until the meat pulls away easily from the bone and wings are golden brown.
- Start the red wine glaze: While the wings bake, begin making the glaze by adding 1 cup of red wine, sugar, molasses, and finely chopped tomato into a medium saucepan. Bring to a boil over medium heat while stirring to dissolve the sugar.
- Simmer to thicken: Lower the heat and simmer the mixture, stirring frequently, until it becomes thick and syrupy, about 15-20 minutes.
- Make the cornstarch slurry: In a small bowl, mix 1 teaspoon cornstarch with the remaining ¼ cup of red wine to create a slurry. Add this to the simmering glaze and cook for another 5 minutes, stirring constantly.
- Rest the glaze: Turn off the heat and let the glaze rest for 10 minutes to thicken slightly and intensify in flavor.
- Coat the wings: Remove the wings from the oven and transfer them onto a serving plate. Pour the sticky red wine glaze generously over the wings, ensuring they are well coated.
- Final rest and garnish: Let the glazed wings stand for 10 minutes to absorb the glaze fully. Finish by garnishing with fresh thyme and serve warm.
Notes
- For best results, marinate the wings for a full hour to enhance flavor absorption.
- Use low-sodium soy sauce to control saltiness in the dish.
- Choose a dry but fruity Cabernet Sauvignon for a balanced glaze.
- The glaze requires patience to reduce and thicken properly; avoid rushing by increasing heat.
- If you prefer spicier wings, increase the hot sauce amount or add cayenne pepper to the marinade.
- Letting wings stand after glazing allows the sauce to set better, improving texture and flavor.
- To save time, wings can be marinated overnight in the refrigerator.
- Prep Time: 15 minutes (plus 1 hour marinating)
- Cook Time: 40 minutes (baking) + 30 minutes (glaze preparation)
- Category: Appetizer
- Method: Baking
- Cuisine: American
Keywords: Chicken Wings, Red Wine Glaze, Baked Wings, Sticky Wings, Appetizer, Party Food, Cabernet Sauvignon, Hoisin Sauce
