If there’s one thing I’ve learned from years of game day cooking, it’s that wings disappear fast. I love a classic buffalo wing as much as anyone, but sometimes I want something a little different on the table, something sticky, glossy, and a little bit fancy without much extra work.
These Orange Balsamic Wings do exactly that. Crispy, seasoned wings get tossed in a sweet, tangy glaze made with our Traditional 18-Year Dark Balsamic and orange juice, then finished with a little AOOC Blood Orange Olive Oil for a citrus flavor that makes people ask what’s in it.
Why You’ll Love This Recipe
- Big flavor, short ingredient list: Basiks Southwest Seasoning Blend replaces a whole shelf of spices.
- Crispy oven wings: No fryer and no splatter.
- A sauce that tastes like it took hours: The 18-Year Balsamic cooks down into a rich, syrupy glaze.
- Perfect for a crowd: Great for game days, potlucks, and church gatherings, and easy to double.
- Sweet, tangy, and a little citrusy: Not your average wing.
How to Make It
Start by tossing your wings in the AOOC Blood Orange Olive Oil, then coat them well with your Basiks Southwest Seasoning Blend. Arrange them on a rack set over a baking sheet and bake at 425°F for about 40 to 45 minutes, flipping halfway, until the skin is golden and crispy.
While the wings bake, make the sauce. Combine the Traditional 18-Year Dark Balsamic, orange juice, orange zest, and tomato paste in a saucepan. Simmer for 10 to 15 minutes, stirring now and then, until it thickens into a syrupy glaze. Take it off the heat and stir in a little more AOOC Blood Orange Olive Oil for a silky finish. Taste before you add any salt, since the seasoning blend already has some.
Toss the hot wings in the sauce until every piece is coated, or serve the sauce on the side for dipping. Garnish with extra orange zest if you’re feeling fancy.
Pro Tips
- Pat the wings dry before seasoning for the crispiest skin.
- Use a wire rack so air circulates and the wings crisp on all sides.
- Watch the sauce closely as it reduces. The 18-Year Balsamic is thicker and sweeter than regular balsamic, so it thickens faster than you’d expect.
- Toss while the wings are hot so the glaze clings.
- Want more citrus? Add a little extra orange zest to the sauce.
- Make it ahead: The sauce keeps in the fridge for up to a week. Warm it gently before tossing.
Orange Balsamic Wings
Ingredients
Wings
- 1½ – 2 pounds chicken wingettes, wings, or split wings
- 1½ – 2 tablespoons AOOC Basiks Southwest Seasoning Blend
- 1 tablespoon AOOC Blood Orange Olive Oil
Orange Balsamic Sauce
- ¼ cup AOOC Traditional 18-Year Barrel-Aged Balsamic
- 1 cup orange juice
- 1 teaspoon orange zest
- 2 teaspoons tomato paste
- 1 tablespoon AOOC Blood Orange Olive Oil
- Pinch of salt, to taste
Instructions
- Preheat the oven to 425°F and set a wire rack over a rimmed baking sheet.
- Pat the wings dry. Toss with 1 tablespoon AOOC Blood Orange Olive Oil, then coat with the Basiks seasoning.
- Arrange the wings on the rack and bake for 40–45 minutes, flipping halfway, until golden and crispy.
- While the wings bake, simmer the Traditional 18-Year Dark Balsamic, orange juice, zest, and tomato paste in a saucepan for 10–15 minutes until syrupy.
- Remove the sauce from the heat and stir in 1 tablespoon AOOC Blood Orange Olive Oil. Taste and add salt if needed.
- Toss the hot wings in the sauce. Dip in ranch if desired!
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