Negroni Glazed Wings

Negroni Glazed Wings

My favorite cocktail by far is a negroni. I was trying to think of ways to incorporate the flavors of a negroni into a recipe and my first thought was a bbq sauce. I got worried that the actual flavors would get lost, when I realized I could probably just cook down the actual drink into a glaze for chicken wings. They came out awesome, with a good amount of bitterness from the drink, but a more balanced flavor and sweetness from cooking it down and adding some sugar and honey.

I cooked this on my first ever twitch stream which you can re watch below, just know the audio is a little weird as I had some issues being my first time around! I plan to stream every Thursday for the time being, so head on over and say hi.

For the glaze I just made a really big negroni and simmered it with some honey, vinegar, and chili flakes until it reduced into a sticky syrup, then tossed the cooked wings in it.

I loved the flavor of these! I topped them with candied orange peel because orange is normally the negroni garnish but I didn’t want to just use raw orange peel.

Negroni Glazed Wings

Crispy baked chicken wings tossed in a glaze based on the classic negroni cocktail and topped with candied orange peel.
Cook Time2 hrs
marinate2 hrs
Servings: 3 people


  • 2 pounds wing segments
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon red vinegar
  • 1 tablespoon honey
  • salt and pepper
  • 1.5 tablespoons corn starch
  • 1.5 tablespoons baking powder
  • 1/3 cup gin
  • 1/3 cup campari or simmilar amaro
  • 1/3 cup sweet vermouth
  • 1 tablespoon red vinegar
  • 1 tablespoon honey
  • 1 tablespoon sugar
  • 1/2 teaspoon chili flakes
  • 1/2 cup orange peel very little of the white part julienned
  • 1/2 cup water
  • 1/2 cup sugar plus more for dusting


  • Mix the wings with the soy sauce, sesame oil, vinegar, honey, salt and pepper and chill in the fridge for 2 hours.
  • Preheat oven to 375 convection.
  • Strain excess liquid from the wings and add in the corn starch and baking powder. Toss the wings to coat. Place them on a baking sheet, rack optional, with the skin side up
  • NOTE if you don’t have convection, allow these to rest in the fridge uncovered overnight to dry, or at least a few hours.
  • Bake for about 40 minutes. Turn oven to 450 convection and flip the wings. Cook about 20 minutes.
  • Flip the wings and cook one final time for about 1-15 minutes until browned and crispy. Finish under the broiler if needed, but mine are usually pretty browned at this point.
  • Mix all the glaze ingredients in a pan and simmer on medium/low for about 30 minutes until thick and sticky.
  • Mix the orange with the sugar and water in a pot and simmer for about 30 minutes. Strain the orange and toss it in some sugar to coat and prevent it from sticking to everything.
  • Toss the wings in the sauce to coat and pour them onto a serving plate. Top with the candied orange peel.

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