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Grilled chicken glazed with a dark, shiny sauce, topped with thinly sliced green onions, served on a speckled plate with more green onions scattered around.

Wings with Burnt Honey Vinegar & Pesto

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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.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 4
Course: Appetizer, Main Course
Cuisine: American, Fusion
Ingredients Equipment Method Notes

Ingredients
  

  • 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.
  6. Slice the scallions thin on a bias and scatter them over the wings as they go out. Raw and cold against a hot sticky glaze is the whole job.
  7. Spoon the pesto over the top, finish with flaky salt, and squeeze fresh lemon over the wings just before serving.

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.

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