I always start these by bringing the chicken to room temperature and drying the wings with paper towel. That will help them crisp up in the oven. If you have the time, you can keep them in the fridge (already dried) overnight for an even crispier skin. I then brush them with garlic olive oil and sprinkle them with onion powder, salt and pepper.
The glaze is a piece of cake to make. I mix the juice, balsamic vinegar, brown sugar, garlic and a pinch of salt and pepper in a small pot then I boil it on the stove for one minute. When you let it cool for 10 minutes, the sauce will thicken slightly and become syrupy. Perfect for the chicken’s glaze.
Brush the wings with the glaze multiple times during the cook starting at 20 minutes. I’ll keep brushing every 5-7 minutes after that until the sauce is gone. It gives them a nice, sticky glaze!
For the final 2 minutes of cook time, I put them under the broiler to get them dark and golden in spots and to crisp up the skin even more. Finish with a sprinkle of salt and pepper and you are ready to dig in. I serve these on a platter with wedges of grapefruit which adds a nice, zesty kick at the end. Serve with lots of wet naps…perfect for game day. Enjoy!
If you enjoy this appetizer, be sure to try some of my other favorites:
Baked Grapefruit and Garlic Glazed Chicken Wings
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 Lbs. Chicken wings, cut at the joint
- 2 Tbsp. Patricia and Paul Roasted Garlic Olive Oil
- 1/2 Tsp. Onion powder
- 1/4 Cup Patricia and Paul Grapefruit Balsamic Vinegar
- 1/4 Cup Ruby or pink Grapefruit juice
- 1/4 Cup Brown Sugar
- 2 Garlic cloves, finely minced
- Kosher salt and freshly ground black pepper
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with tin foil or parchment paper and top with a baking rack. Spray the rack with cooking spray.
- Pat dry the chicken wings with paper towels. Place them on the prepared baking rack. Brush with the garlic olive oil. Sprinkle lightly with the onion powder, salt and pepper.
- Place the chicken in the oven for about 50-55 minutes.
- Meanwhile, on the stove in a small pot over medium heat, add the grapefruit juice, balsamic vinegar, garlic, brown sugar and a pinch of salt. Boil for about one minute. Take off the heat and let it rest. The mixture will get thicker and syrupy as it cools.
- After the wings have baked for about 25 minutes, remove the wings from the oven and brush them with the sauce, flip them and sauce the other side. Put back in the oven. Do this 3-5 more times cooking for another 30-35 minutes. (Total cooking time on the wings will be about 50-55 minutes.)
- I like to finish the wings with a final brush of the glaze and then put them under the broiler to get golden brown and dark in spots. This will take about 2 minutes. Watch them so they don’t burn.
- Sprinkle with a little salt and some freshly ground black pepper. Serve on a platter and garnish with some fresh wedges of cut grapefruit which is great squeezed on top of the wings. Enjoy.
