Sticky Balsamic Vinegar, Honey and Garlic Chicken Wings With Lime Dip


What is it with males and eating with their fingers?

Another favourite of the boys with extra dipping sauce on the side and some Cajun wedges.

These are oven baked but they work very well on the barbecue too.

Serves 4.


40mls balsamic vinegar

40mls oil

20mls runny honey

3-4 cloves garlic, crushed

salt and pepper

1.2 kg chicken wings, tips removed, cut in two

Lime Dipping Sauce

1 lime, juiced

1/2 teaspoon Dijon mustard

200mls sour cream

10g chopped fresh chives

salt and pepper


Combine the vinegar, oil, honey, garlic, salt, pepper and chicken in a bowl, allow to marinade for a few hours if you have time.

Preheat the oven to180 degrees Centigrade.

Line two baking sheets with baking parchment and divide the wings between the two sheets. Reserve the excess marinade.

Bake for twenty mins and baste with the remaining marinade.

Bake for another 15mins, brush the wings with the juices on the trays.

Bake for a further 5-10 mins until fully cooked and the skin is crispy.

Allow to cool a little before serving.

To make the dip, whisk the juice and mustard in a bowl, whisk in the sour cream and chives, taste and season.

Serve the dip drizzled over the chicken with any extra in a bowl Β on the side.

27 thoughts on “Sticky Balsamic Vinegar, Honey and Garlic Chicken Wings With Lime Dip”

  1. Hi, Cooking up the Pantry! Thanks for checking out my own food blog (! I’m still working on it and haven’t “officially released” it to the public yet, but I am glad you’ve found me and like my posts! I’m hoping to get the word out and do the “ribbon-cutting opening” within the next month or so. Let me know if you have any suggestions!

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