Red Wine Glazed Chicken Wings

Red wine glazed chicken wings
Yield: 8 Servings
Total Time: 0 Minutes


For Wings/glaze:

  • 2 ½-3 lbs. of Chicken Wings (thawed)
  • 1 ¼ Cup Red Wine (plus an additional ¼ Cup separately)
  • 1 tsp Arrowroot or Cornstarch
  • 2 TBL Molasses
  • ½ Cup Granulated Sugar
  • 2 tsp course ground Black Pepper
  • Olive Oil as needed

For Brine

  • 1 Quart cold water
  • 1 Cup Brown Sugar
  • 1 Cup Kosher Salt
  • 1 TBL Juniper Berries
  • 1 Small Bay Leaf


For Brine:

(Do a day or two ahead of time, to be used cold/chilled):
Combine water, brown sugar, salt, juniper berries, and bay leaf in a small pot. Bring to simmer and cook at a low bubble for 30 minutes. Strain out solids, chill and reserve liquid.

For Wings, Sauce:

  1. Preheat oven to 375F. If you have purchased frozen wings, pull out a day ahead of time, and thaw in your refrigerator. Once thawed, place wing in a large bowl with some paper towels. Toss and pat dry as much as possible. Remove and discard paper towels.
  2. Add chilled brine to wings in bowl. Marinated for 20-25 minutes. After time is up, thoroughly drain off and discard brine.
  3. Pan spray a sheet tray and arrange wings on tray (roasting rack optional), so as they do not touch one another. Bake 375F for 30-40 minutes, turning wing over on tray halfway through.
  4. Once done, remove from oven and hold warm to toss and serve.
  5. Once wings are in the oven, put 1 ¼ cup red wine, sugar, and molasses into a sauté pan. Bring to a simmer and allow to reduce on low for 20-30 minutes.
  6. After time has elapsed, make a slurry with remaining ¼ cup red wine and arrowroot/cornstarch and add to reduced wine/sugar in pan. Allow slurry to cook out for a minute or two.
  7. When ready to serve, working in reasonably sized batches, add wings to sauce and toss/reduce on low for a few minutes, till sauce becomes thick, sticky, and adheres to wings. Serve and enjoy!