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Balsamic BBQ Wings

Recipe Source by the Perdue Farms Culinary Team

Balsamic BBQ Wings

Recipe Source by the Perdue Farms Culinary Team
Balsamic vinegar lends a sweet hint to the scratch-made BBQ sauce that's used to coat these luscious chicken wings. Cook wings on a hot grill, then toss in sauce and serve. It's that easy!

Recipe Quick Facts

Prep
35
Minutes .
Cook
30
Minutes .
Makes
6
Servings .
The link to Balsamic BBQ Wings has been copied

Ingredients

Ingredients

  • 2 pounds Perdue Harvestland Organic Chicken Wings
  • 2 tablespoons vegetable oil
  • Salt and pepper
  • 1/2 Spanish onion, small diced
  • 2 garlic cloves, minced
  • 1/4 cup Balsamic vinegar
  • 3/4 cup Ketchup
  • 3 tablespoons brown sugar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon cumin
  • 1 tablespoon paprika
  • 1 tablespoon chili powder
  • 2 tablespoons garlic powder
  • Salt to taste

Made with Our

Approx. 3-lb. pack of tender, juicy organic wing segments ― portioned into three 1-lb. pouches

Your Price

Limited Time Only Save 70%
Regular Price $29.99 Sale Price $8.99 Each
avg/ea

Step 1

Step 1

Preheat grill on medium heat for 30 minutes. In a large bowl, toss raw wings with vegetable oil, salt and pepper.

Step 2

Step 2

Spread wings out evenly across the hot grill. Turn them every 2 to 3 minutes to ensure the wings cook evenly, and do not burn. The wings should take 15 to 25 minutes to cook, depending on size and temperature of grill. To ensure the wings are fully cooked, insert an instant read thermometer into the thickest part of the meat alongside the bone. Bone-in chicken wings are done when thermometer registers 175 F.

Step 3

Step 3

In a medium sauce pan over medium-low heat, add vegetable oil, onion and garlic. Sweat onions and garlic for 4 to 5 minutes until they are translucent and lightly toasted. Add remaining ingredients, and let simmer for 30 minutes. Toss wings in 1/2 cup of BBQ sauce, and use the rest as needed.

The Perdue Farms Culinary Team

Chef Chris Moyer, CEC, CRC, and Chef Shawn Reese, CEC, CRC, bring decades of combined culinary experience to their roles at Perdue Farms. The chefs contribute to recipe development, culinary ideation, and all culinary aspects of the company business.
MEET THE CHEFS