Jeanette’s Strawberry Balsamic BBQ Sauce Glazed Chicken Wings

by Rachael Ray Show Staff 12:28 PM, June 17, 2016

Rachael Ray Show

Aired June 17, 2016

Serves 4-6 as a snack or appetizer

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The sauce can be used on chicken wings, chicken breast cutlets, ribs, or anything else you regularly serve with BBQ sauce. Stores in the refrigerator for up to a week in an airtight container.


For the Strawberry Balsamic BBQ Sauce:
2 tablespoons coconut oil
2 pints strawberries, rinsed, stemmed and halved
1/4 cup red wine or chicken stock
1 cup ketchup
3 tablespoons maple syrup
2 tablespoons brown sugar
1/4 cup balsamic vinegar
1 teaspoon Worcestershire sauce
2 teaspoons onion powder
2 teaspoons granulated garlic
1 small pinch crushed red pepper flakes
1 1/2 pounds chicken wings
3 tablespoons olive oil
Salt and black pepper, to taste
6 large basil leaves, finely chopped


For the sauce, in a large saucepan, heat coconut oil over medium heat. Once the oil has melted down, add in strawberries, cook and caramelize, about 8-10 minutes. Deglaze with red wine or stock and cook about 2 minutes. Using a potato masher, mash the strawberries until they resemble a thick purée.
Add ketchup, maple syrup, brown sugar, balsamic vinegar, Worcestershire sauce, onion powder, granulated garlic and chili flakes to the strawberries and stir to combine. Bring to a bubble and reduce heat to low. Simmer for 15-20 minutes to thicken, stirring occasionally.
Preheat oven to 400°F.
Arrange chicken wings on a sheet tray and coat with olive oil, salt and pepper. Roast the chicken wings in the oven for 12-14 minutes or until nearly cooked. Remove from oven and toss wings with BBQ sauce. Roast in the oven for an additional 5-6 minutes or until crispy and browned.
Arrange wings on a serving platter and garnish with chopped basil.