Wings with Burnt Honey Vinegar & Pesto

Wings get dry-brined, then roasted at 425°F for 45 minutes and chilled to firm up. They're glazed two or three times with a burnt honey and apple cider vinegar sauce reduced until syrupy, baking again each round until sticky and caramelized. Finished with pesto, flaky salt, scallions, and fresh lemon.

Why You'll Love Wings with Burnt Honey Vinegar & Pesto

The wings go through a dry brine, a 45-minute roast, a chill, and two or three rounds of glazing and rebaking until the burnt honey vinegar sauce turns sticky and deeply caramelized. Pesto, scallions, and lemon cut through the richness at the end.

Tips and Tricks

• Dry-brining the wings overnight in the fridge enhances the texture and intensifies flavor-don't skip this step if you have time.
• Letting the wings chill after the first roast helps lock in moisture and gives you that crispy, lacquered finish when you caramelize them with the burnt honey sauce.
• Be patient when caramelizing the honey-it should be deep golden, not burnt. Use a tall saucepan to manage bubbling once vinegar is added.

Variations

This recipe is ultra-adaptable-go bold or keep it classic:

• Sub the pesto with chimichurri or a spicy green sauce for a punchier twist.
• Swap out the honey for maple syrup for a deeper, smokier sweetness.
• Try grilling the wings instead of roasting for a charred, summer-ready vibe.

Substitutions

Missing an ingredient? Here are some go-to swaps:

• If you don't have apple cider vinegar, use white wine vinegar or rice vinegar-just adjust sweetness as needed.
• No stock? Use water and a touch of soy sauce or Worcestershire for depth.
• Out of scallions? Finish with chives, finely chopped parsley, or pickled onions.

Best served with

• Blue cheese dressing or garlic aioli on the side.
• Crispy smashed potatoes or roasted fingerlings.
• A crunchy celery and fennel salad to balance the sweetness.
• Cold beer, cider, or a crisp white wine.

How to Store Leftovers

• Store leftover wings in an airtight container in the fridge for up to 3 days. Reheat in the oven at 375°F until warmed through and slightly crisp-avoid the microwave, which will soften the glaze.
• Extra burnt honey vinaigrette can be refrigerated for up to a week and reused on roasted veggies or grilled meats.

Common Questions

Wings with Burnt Honey Vinegar & Pesto

No ratings yet

Roasted, chilled, then lacquered in a burnt honey and apple cider vinegar glaze that gets caramelized layer by layer. Finished with a slick of pesto, flaky salt, scallions, and fresh lemon, this recipe balances sticky, tangy, herby, and bright in every bite. It's the wing recipe you didn't know you needed. You'll never forget it.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 4

Course: Appetizer, Main Course

Cuisine: American, Fusion

Calories: 2528

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 12 chicken wings
• Kosher salt to taste
• Lemon to taste
• 2 tablespoon pesto see prior post

For the Burnt Honey Vinegar Sauce

• 1 cup honey
• 2 cups apple cider vinegar
• 1 bay leaf
• 2 cups beef or chicken stock optional
• Your choice of spices to taste

For Garnish

• 1 tablespoon Scallions thinly sliced
• Flaky salt to finish

Equipment

• Wire Rack + Sheet tray
• Chefs knife
• Foil
• Tongs
• Mixing bowl
• Small saucepan

Method

 

Dry Brine the Wings

1. Season wings with kosher salt and arrange on a wire rack set over a sheet tray.
2. Refrigerate uncovered overnight, or marinate for at least 1 hour.

Roast the Wings

1. Preheat oven to 425°F.
2. Roast wings on the rack for 45 minutes until golden and cooked through.
3. Remove and chill in fridge for at least 20 minutes (or overnight) to firm them up.

Make the Burnt Honey Vinegar Sauce

1. In a tall saucepan over medium heat, add honey and let it caramelize. Don't let it burn.
2. Carefully add apple cider vinegar and bay leaf (it will bubble).
3. Reduce the mixture for 30 minutes, or until thickened and slightly syrupy.
4. (Optional) Add 2 cups of beef or chicken stock and reduce further for extra depth.
5. Season with your choice of spices (e.g. chili flakes, smoked paprika, garlic powder).

Glaze the Wings

1. Preheat oven again to 425°F.
2. Toss chilled wings in a large bowl with some of the honey vinegar sauce.
3. Transfer to a foil-lined tray and bake for 10 minutes.
4. Remove, toss in more sauce, and return to oven.
5. Repeat this process 2-3 more times until wings are sticky and deeply caramelized.

Nutrition

Calories: 2528kcalCarbohydrates: 286gProtein: 108gFat: 103gSaturated Fat: 28gPolyunsaturated Fat: 20gMonounsaturated Fat: 37gTrans Fat: 1gCholesterol: 446mgSodium: 739mgPotassium: 1425mgFiber: 1gSugar: 281gVitamin A: 1459IUVitamin C: 6mgCalcium: 172mgIron: 8mg

Notes

Storage: The wings hold up well; keep them in an airtight container in the fridge for up to 3 days and reheat in a hot oven so the glaze re-caramelizes instead of turning gummy in the microwave. Hold the pesto and fresh lemon separately and add them just before serving so they stay bright. The burnt honey vinegar sauce keeps well on its own in the fridge for a couple of weeks.

Tried this recipe?

Let us know how it was!