• Tangy & Spicy Asian Balsamic Marinade


    6 to 8 Portions

    • Ingredients
    • Ginger, roughly chopped
      1 oz.
    • Garlic, roughly chopped
      1 Tbsp.
    • Serrano chili, seeds removed, roughly chopped
      ½ ea.
    • Balsamic vinegar of Modena
      3 ½ oz.
    • Soy sauce
      3 ½ oz.
    • Thai sweet chili sauce
      4 oz.
    • Tamarind liquid
      1 Tbsp.
    • Sesame oil
      3 Tbsp.
    • Gochujang
      2 Tbsp.
    • Brown sugar
      3 Tbsp.

    • Ingredients
    • Chicken wings
      2 lb.
    • Cilantro leaves
      as needed
    • Sesame seeds
      as needed


    1. Pound the ginger, garlic and Serrano in a mortar and pestle until you have a smooth paste. Set aside in a small mixing bowl.
    2. Stir in the balsamic vinegar, soy sauce, sweet chili sauce, tamarind, sesame oil, gochujang and brown sugar. Adjust for sweetness with a little more brown sugar in necessary.
    3. Put the chicken wings in a large mixing bowl. Add ¼ of the marinade or just enough to lightly coat the wings. Refrigerate for at least 1 hour or overnight.
    4. Put the remainder of the marinade in a small pot and bring to a boil. Simmer for 5 minutes or until the marinade becomes glossy and syrupy. Reserve.
    5. Grill the chicken wings until they are a nice dark color, and are cooked through. Toss the wings into the remaining glaze to coat, and toss with cilantro.
    6. Sprinkle with sesame seeds to serve.
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