Chicken wings are an all-year round appetizer or snack… but we think a chicken wing dinner is deliciously easy too. Fig chicken wings are tangy from the balsamic glaze and truly finger-licking good—great for game night, the Superbowl or anytime the craving for chicken wings strikes!
Something Sweet and Always in Season: California Dried Figs
Fresh figs can sometimes be difficult to find in-store, especially depending on your location and the current season. However, not all hope is lost as the option to use plump sweet California Dried Figs from Orchard Choice or Sun-Maid in recipes is a great alternative!
Rehydrating Dried Figs for Balsamic Fig Glaze
The best way to use these dried figs for this balsamic fig chicken glaze is to rehydrate them. To do this, use a small bowl, and add the Orchard Choice California Dried Mission Figs. Cover with boiling water and steep for 20 to 30 minutes or until your desired level of hydration is reached.
The Secret to Crispy Chicken Wings
Everyone loves a good crispy chicken wing dinner or appetizer, but not everyone knows how to achieve this desired crunch at home! One of the ways to ensure you keep your wings crispy is to remove excess moisture; do this by patting your chicken wings dry using lint-free paper towel.
It is also recommended to bake them using high heat; around 400°F or higher and bake on a wire rack to improve all-around hot air circulation, allowing the juices released from the wings to drip away. Lastly, use baking powder. Baking powder helps the skin on chicken wings crisp up faster due to the alkaline in baking powder breaking down the peptide bonds in the skin.
Using dried figs in a glaze is a bold move and one we love on chicken, or brush onto roasted salmon…even a sweet and tangy drizzle on fruit—watermelon slices for a summer snack. What would you eat as a side dish with a chicken wing dinner?
Balsamic Fig Chicken Wings
Ingredients
Balsamic Fig Glaze
- 1 cup Orchard Choice or Sun-Maid California Mission Figs , stems removed
- 2 cups hot water , divided
- 1 small shallot
- 2 cloves garlic
- 3 tablespoons honey
- 1/4 cup balsamic vinegar
- 3 sprigs fresh thyme , leaves only
- 1/2 teaspoon table salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons unsalted butter
Chicken Wings
- 1 pound chicken wings
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 1/2 teaspoon table salt
- 1/2 teaspoon ground black pepper
Instructions
Make the Balsamic Fig Glaze
- In a small bowl, add the mission figs and cover with 1 cup boiling water. Cover and steep for 20 to 30 minutes. Then place figs and water in a blender along with shallot, garlic, honey, balsamic vinegar, fresh thyme leaves, salt and pepper. Puree.
- Heat butter in a saucepan over medium heat. Add balsamic fig puree, remaining cup of water, and bring to a simmer, cooking for 15 minutes. Then lower heat to a minimum and keep warm until ready to use, or remove from heat, cool and store in the refrigerator for future use.
Cook the Chicken Wings
- Preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper fitted with a wired rack; set aside.
- Pat dry the chicken wings with a lint-free paper towel to remove any excess water or liquid and place them in a large mixing bowl.
- Add baking powder to the chicken wings and mix until well coated. Season with garlic powder, onion powder, dried thyme, salt and black pepper. Arrange the wings on the prepared baking sheet and bake for 35 to 40 minutes, flipping at the halfway point.
Toss and Sauce Chicken Wings
- When the wings are done and crispy, remove them from the oven and toss in the balsamic fig glaze or use a basting brush to cover the wings in the balsamic fig glaze until well coated. Serve immediately, and enjoy!