Holiday gatherings are the perfect excuse to try something new in the kitchen, and what better way to wow your guests than with a finger-licking good platter of air fryer balsamic wings? It’s a dish that promises big flavor with minimal fuss – precisely what you need when playing host.
Why Air Fryer Balsamic Wings Are So Holiday Perfect
Air frying wings is a culinary trick that’s all the rage – and for good reason.
First, using an air fryer to prepare the glazed balsamic wings cuts down the grease without sacrificing the crunch.
Second. using an air fryer to make wings is a quick and efficient way to get them to the table faster, bypassing the traditional methods and leaving you more time to mingle and jingle with your guests.
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Five Reasons to Add These Wings to Your Festive Feast
We know you don’t need to be convinced to make our air fryer balsamic wings, but we want to share more reasons you might wish to make these!
Holiday entertaining just got a boost with these crispy Air Fryer Balsamic Glazed Wings. They’re destined to be the highlight of your holiday spread.
- Effortless Elegance: Simplify your cooking without skimping on sophistication. These wings are foolproof yet fabulous.
- Healthier Holiday Noshing: Lighten up the festivities with less oil and more flavor. Air frying offers a better way to indulge.
- Pantry-Friendly: You probably have most of the ingredients already, and anything else you need is just one grocery run away.
- Visually Vibrant: Each wing is coated in a glossy, rich glaze that’s as festive as your holiday decor.
- Crowd-Pleasing Versatility: Whether you’re feeding a few or a horde, these wings scale up quickly and are sure to please every palate.
The Glaze That Amazes
The secret to irresistible wings is all in the glaze. Our balsamic glaze is thick, rich, and ready to cling to every nook and cranny of your wings.
With the robust flavors of balsamic vinegar and a hint of heat from red pepper flakes, these wings are nothing short of show-stopping.
Air Fryer Balsamic Wings Ingredients
- Chicken Wings: A generous portion to satisfy your crowd.
- Balsamic Vinegar: Reduce it down to a rich, thick syrup.
- Extra Virgin Olive Oil: Just enough to blend smoothly into the mix.
- Coconut Aminos or Soy Sauce: Include it in the reduction for an umami boost.
- Organic Chicken Stock: Reduce it to concentrate the flavors.
- Honey or Maple Syrup: Optional, but a great addition for extra thickness and a hint of sweetness.
- Crushed Red Pepper Flakes: Add to your taste for a bit of heat.
- Fresh Garlic: Minced finely to distribute that garlicky goodness evenly.
- Sea Salt and Freshly Ground Black Pepper: Season to your preference.
- Green Onions: Sliced, ready to garnish your masterpiece.
We’ve worked with our glaze repeatedly to get it right before we shared it with you.
The glaze should be robust enough to coat the wings with a rich, sticky layer that won’t just drip off during the air frying process.
As they cook, the glaze will caramelize beautifully, adding that gourmet touch that’ll have your guests reaching for wing after wing.
How To Make Air Fryer Balsamic Wings
Here, we will lightly step through how to make air fryer balsamic wings.
To shortcut the balsamic glaze process, you can buy premade balsamic; sometimes we do!
1. Marinate Magic
Start by giving your wings a good pat down. They need to be dry so the marinade can stick. In a large mixing bowl, create a marinade that’s all about balance – the sharp tang of balsamic, the rich smoothness of olive oil, and the umami depth of coconut aminos.
Add a concentrated chicken stock for a deep flavor foundation and a hit of red pepper for a touch of heat.
Pro tip: if you see the mustard bowl empty in my image, it’s because we often brush the wings with mustard to make them crispy and seal the juice, and it helps our marinade cling better while marinating our wings.
2. Flavor Infusion
Let the wings mingle with the marinade. Picture them lounging in a pool of flavors, soaking up all that goodness in the fridge. This is when they transform from simple wings to balsamic beauties.
You can marinate the air fryer balsamic wings in jars, glasses, bowls, zippered bags, or whatever you have; we’ve run the gamut.
Also, if you don’t like balsamic glaze, don’t be afraid to try Thai chili sauce on them instead; you can see above we did that in the one prep image; the options for air fryer wings are endless.
We use this method of marinating with our chicken tenders before grilling our drumsticks, steaks, etc.
3. Thicken That Glaze:
Before the wings hit the air fryer, ensure the balsamic has been reduced to a thick, molasses-like syrup. It should lazily drip off a spoon, ready to envelop the wings in sticky sweetness.
4. Air Fryer Balsamic WingsTime
Preheat that modern kitchen miracle known as the air fryer until it’s ready to crisp up those wings. Lay the wings out in the basket, giving them space to get that all-over crisp.
5. Balsamic Glaze Encore
Halfway through cooking, it’s time for the glaze’s big comeback. You” want to brush the wings with your thick, reduced balsamic mix, turning them into glossy morsels of deliciousness.
6. Finishing The Air Fryer Balsamic Wings
Once the air fryer balsamic wings are done, drizzle the bowl with more balsamic glaze (if you like), then let them rest for just a few minutes so you don’t burn your fingers when you can’t resist grabbing one.
Then, top them off with a sprinkle of freshly sliced green onions for a pop of color and a hint of freshness. You can toss some sesame seeds or chip that green onion (the white) atop.
Now Make These Air Fryer Balsamic Wings
This holiday season, let your air fryer take the lead with these balsamic glazed wings. They’re not just a dish; they’re a conversation starter, a centerpiece, and a new tradition. So go ahead and add a little glaze to your holiday craze!
- 2 lbs. chicken wings
- 1/2 cup balsamic vinegar, reduced to a thick syrup
- 3 tablespoons extra virgin olive oil
- 3 tablespoons coconut aminos or soy sauce, included in the reduction
- 1/2 cup organic chicken stock, reduced and concentrated
- 1-2 tablespoons honey or maple syrup (optional for added thickness and sweetness)
- 1 teaspoon crushed red pepper flakes
- 3 cloves fresh garlic, minced
- Sea salt and freshly ground black pepper, to taste
- 3 green onions, sliced for garnish
- Begin by preparing the marinade. In a small saucepan over medium heat, pour in the balsamic vinegar. Allow the vinegar to gently simmer, and reduce it by half, approximately 10 minutes, until it achieves a syrup-like consistency.
- Set aside to cool.
- Once the balsamic reduction has cooled, whisk in the extra virgin olive oil and coconut aminos or soy sauce until fully integrated.
- In a separate saucepan, bring the organic chicken stock to a boil. Reduce the heat to low and simmer until the liquid is reduced by half, approximately 10 minutes, to concentrate the flavors.
- Transfer the reduced balsamic mixture to a large mixing bowl. Incorporate the reduced chicken stock into the bowl. For sweetness and glaze thickness, stir in the honey or maple syrup.
- Season the marinade with crushed red pepper flakes, minced garlic, sea salt, and freshly ground black pepper. Whisk all the ingredients together until the marinade is well combined.
- Place the chicken wings in a large, sealable bag. Pour the marinade over the wings, ensuring they are evenly coated. Expel as much air as possible from the bag and seal it. Gently turn the bag to distribute the marinade thoroughly.
- Refrigerate the marinated wings for at least 30 minutes or enhanced flavor, overnight.
- When ready to cook, preheat the air fryer to 380°F (190°C). This preheating stage is crucial for achieving a crisp exterior on the wings.
- Remove the wings from the marinade, allowing the excess to drip off. Discard any remaining marinade that has been in contact with the raw chicken.
- Arrange the wings in a single layer in the air fryer basket, ensuring they do not overlap to promote even cooking.
- Set the air fryer to cook for 25 minutes. At the halfway point, open the air fryer basket and carefully turn the wings using tongs to ensure even cooking and browning.
- Continue to cook until the wings are golden brown and the internal temperature reaches 165°F (74°C), indicating they are fully cooked.
- Once cooked, remove the wings from the air fryer and let them rest for 3-5 minutes. This resting period allows the juices to be redistributed, ensuring succulent wings.
- Serve the wings on a platter sprinkled with sliced green onions for a fresh, colorful garnish.
Prep Time: 20 minutesC
Cook Time: 25 minutes
Additional Time: 30 minutes to overnight for marinating (so this can be made ahead up to 2 days so really 36 hours -48 hours, but it must be left in the refrigerator while marinating)
Total Time: At least 1 hour 15 minutes, longer if marinating overnight
Yield: Serves 4
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 993Total Fat: 66gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 40gCholesterol: 187mgSodium: 1456mgCarbohydrates: 60gFiber: 2gSugar: 29gProtein: 40g
DanaVento.Com is not a dietician or nutritionist; any nutritional information shared is simply an estimate. Use a nutritional calculator if you need exact estimates of nutrition, and note that the brands you use in your recipe may differ slightly or significantly from those brands of items you use, creating a variance in nutritional content.
Dana’s family is throughout Sicily: Palermo, Cefalu, and Messina, and her husband’s family are throughout Rome to Spigno. Dana draws upon her travel writing life, time spent in Italy with their families, her Nonna’s recipes and time in her kitchen, and her previous “Chef” life to update old family recipes into easier everyday recipes. Dana uses today’s hottest appliances to create easy everyday recipes and to keep Italian food simple without losing every recipe’s authentic flavors and tastes.