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
