INGREDIENTS:

• 2 lbs chicken wings
• 1 ½ cups Rocky Mountain Olive Oil Honey Ginger White Balsamic Vinegar
• 3 garlic cloves
• 2 teaspoons fresh rosemary
• ¼ teaspoon of salt
• ¼ teaspoon pepper
• 2 Tablespoons brown sugar

DIRECTIONS:

Mince the garlic and rosemary. Cut the chicken wings into three sections, discarding the wing tip sections.

In a small bowl, combine the balsamic vinegar, garlic, rosemary salt and pepper. Be sure to whisk thoroughly to combine. Pour ½ cup of marinade into a large resealable bag and add the chicken. Turn the bag to ensure the chicken is completely coated and refrigerate for at least 1 hour. Cover and refrigerate the remaining marinade.

After marinating, preheat the oven to 375. Remove the chicken from the marinade and discard the remaining marinade. Place the chicken in a greased baking pan and bake for 25-30 minutes, turning every 10 minutes.

While the chicken bakes, take the reserved marinade and add it to a small saucepan. Add in the brown sugar and whisk to combine. Bring the mixture to a boil and simmer until the liquid is reduced by half.

When the wings are ready, place them in a large bowl. Pour the hot glaze over the wings and toss to coat.