INGREDIENTS<\/p>\n
\u00bd cup balsamic vinegar<\/p>
\u00bd cup honey<\/p>\n
\u00bd cup brown sugar<\/p>
\u00bc cup soy sauce<\/p>\n
3 garlic cloves, crushed<\/p>\n
1 tsp Tabasco sauce<\/p>\n
12 chicken wings<\/p>\n
2 Tbsp sesame seeds<\/p>\n
METHOD<\/p>\n
Combine the balsamic vinegar, honey, brown sugar, soy sauce, garlic and Tabasco sauce in a bowl and mix well. Pour into a large re-sealable bag. Add the chicken wings to the bag and seal. Marinate in the refrigerator for two hours.<\/p>\n
Preheat the oven to 220\u00ba C. Line a baking sheet with foil. Top with a cooling rack. Remove the chicken from the bag, reserving the marinade, and arrange the drumsticks on the cooling rack. Bake until the skin is caramelized and dark in spots, about 30 minutes.<\/p>\n
Meanwhile, place the leftover marinade in a small saucepan. Bring the marinade to a boil, reduce the heat to a simmer and cook over low heat until thick, about 15 minutes. Use a pastry brush to brush the cooked marinade on the chicken.\u00a0 Return to the oven for 10 more minutes.<\/p>\n
Sprinkle the sesame seeds over the chicken and serve.<\/p>\n
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