green shallots/spring onions finely sliced for garnish
Preheat oven to 200°C/ 400°F
In a large zip lock plastic bag pour honey, balsamic vinegar, soy sauce and garlic powder. Stir gently to mix.
Add chicken wings. Seal bag. Then massage wings working the marinade in.
Allow to marinate 30 minutes/1 hour in the refrigerator
Line two large deep baking pans with non stick paper.
Take the bag of chicken out of the refrigerator.
Arrange chicken wings in lined baking pan leaving behind the marinade.
Place chicken wings into preheated oven. Bake for 20 minutes
As soon as you place the chicken in the oven to bake, pour the marinade into a medium saucepan and bring to a simmer. Watch carefully as it tends to boil over if the heat is too high. Continue to simmer until reduced to 1 ½ cups.
After 20 minutes, turn the chicken wings over and return to the oven for another 20 minutes.
Now the marinade should be sufficiently reduced. Pour half into pan and turn the wings over to coat in the sauce.
Return to the oven for 10 minutes.
Arrange wings on a serving plate. Garnish with green shallots/spring onions, if desired.
Pour over some of the sauce. Serve the remaining sauce separately.
I like to use chicken wings that have been separated at the joints. Sometimes called chicken splits or chicken nibbles.