Earlier this Fall, I did a series of posts about tailgating sponsored by Bush’s Baked Beans during which I promised to share not one, but two great grilling recipes. The first was my not so secret burger recipe which goes way beyond topping recommendations. But although I promised to share a great cherry balsamic chicken wings recipe, I got a little distracted nuzzling Baby Sophie’s toes, and completely forgot about it.
Although you may have winter proofed your grill, the recipe is still well worth sharing as it roasts beautifully in the oven. We enjoy these wings all year long, even when our grill is buried under a foot of snow and ice. My friend Courtney from Coco Cooks is the one to thank for the inspiration to marry cherries, balsamic, and poultry together. She prepared quails in this marinade for a party she catered for me, and we snacked on them all day long as we got ready. I knew we had a family hit on our hand when the kids asked to have them as their afterschool snack.
Courtney’s quail was elegant and delicious, a great party appetizer, but we’ve turned it into a quick and easy weeknight meal by using chicken wings. These wings are sweet and so good you’ll be licking your fingers. They definitely have an exotic flavor, but are a crowd pleaser, with no spicy surprise to make kids groan. Their sweet profile pairs well with baked beans, especially the Bush’s Boston Recipe Baked Beans.
- 2 lbs of mini chicken wings, (drumsticks and wings)
- 1 cup Cherry Jam
- 1 cup Balsamic Vinegar
- In a sauce pan, combine the cherry jam and balsamic vinegar. Mix and simmer slowly to reduce by a third and let the flavors of the vinegar and jam mix. This should take about 15 minutes. Stir occasionally to keep it from burning.
- Set pan aside and let the glaze cool for 15 minutes.(Can be made the day before)
- Place the chicken wings in a large bowl. Pour the marinade over them. Refrigerate for an hour to a day.
- Preheat oven to 425 degrees Fahrenheit (or heat your grill to medium heat).
- Place the wings in a Pyrex pan (or on the grill) and roast for 40 to 45 minutes until clear (non-bloody) juice runs out when you prick them with a fork.
- If using a grill, cook the wings on one side for 10 minutes with the lid closed, flip and cook for another 5 minutes, using the same clear juice test.
- Let the wings rest for 5 minutes before serving to continue cooking.
I was compensated for the recipes I created for the Bush’s Baked Beans tailgating series and also received the adorable onesie pictured above!