Fig Chili or Date Chicken Wings

Sticky, Crispy Chicken Wings with a Balsamic Twist

There are few things more universally adored than a properly made chicken wing. That perfect combination of crispy, caramelised skin and tender meat, coated in a sauce that makes you reach for another before you've even finished the first. It's irresistible. This recipe takes wings to an entirely different level by using Fig Balsamic Star or Date Balsamic Star from vomFASS as the foundation for a sticky, sweet, and subtly spicy glaze. The result? Wings that are rich, complex, and deeply flavourful, the kind that disappear from the platter in minutes.

What makes this recipe special is flexibility. You get to choose between two distinct glaze profiles: the fig chilli version delivers a warm fruitiness with a gentle kick, whilst the date balsamic option offers a deeper, almost toffee-like sweetness. Both are outstanding, and honestly, the hardest part is deciding which to make first.

Understanding Your Key Ingredients

Fig Balsamic Star

Our Fig Balsamic Star is a premium condiment crafted by infusing high-quality balsamic vinegar with real fig essence. It has a naturally thick, syrupy consistency that clings beautifully to hot chicken wings without needing excessive reduction. The flavour profile is fruity and complex, ripe figs balanced against the sweet-sharp tang of aged balsamic. When heated, it caramelises magnificently, creating that gorgeous, lacquered finish you see on restaurant-quality wings. A little goes a long way; two tablespoons is enough to glaze a full kilogram of wings.

Date Balsamic Star

The Date Balsamic Star takes a different approach. Dates bring a deeper, more rounded sweetness, think butterscotch and caramel rather than bright fruitiness. This balsamic star works particularly well with soy sauce, as the umami and the date sweetness reinforce each other beautifully. If you prefer your wings with a richer, more savoury-sweet character, this is the one to reach for. It's also slightly thicker straight from the bottle, which means your glaze comes together even faster.

Rosemary Extra Virgin Olive Oil

We use Rosemary Extra Virgin Olive Oil to lightly coat the wings before grilling. This isn't just about preventing sticking, the rosemary infusion adds an aromatic, herbaceous note that complements both glaze options. The oil helps the skin crisp up evenly and adds a subtle depth of flavour that plain vegetable oil simply cannot match.

Full Recipe: Fig Chilli or Date Chicken Wings

Ingredients

• 1 kg chicken wings (about 12-15 wings), separated into drumettes and flats
• 2 tablespoons Fig Balsamic Star OR Date Balsamic Star
• 2-3 tablespoons soy sauce (use tamari for a gluten-free option)
• 150 g unsalted butter, cut into cubes
• 1 tablespoon Rosemary Extra Virgin Olive Oil
• Salt and freshly ground black pepper, to taste
• 1 tablespoon Armagnac X.O. 10-Year (optional, for a luxurious finish)
• 50 g crumbled blue cheese, for serving (optional)

Equipment

• Steamer basket or large pot with steaming insert
• Wire rack set over a baking tray
• Grill or grill pan (alternatively, your oven's grill setting)
• Small saucepan
• Large mixing bowl
• Kitchen paper

Step-by-Step Instructions

1. Prepare the wings. Separate each wing at the joints into drumettes and flats, discarding the wing tips (or freeze them for stock). Pat thoroughly dry with kitchen paper. This is genuinely the most important step for achieving crispy skin. Any residual moisture will steam rather than crisp when the wings hit the grill.
2. Steam the wings. Bring water to a rolling boil in your steamer. Arrange the wings in a single layer in the basket (work in batches if needed) and steam for 8-10 minutes until just barely cooked through. The internal temperature should reach approximately 74°C. Steaming renders out fat beneath the skin, which is exactly what gives you that shatteringly crisp finish later.
3. Dry the wings thoroughly. Remove the wings from the steamer and place them on a wire rack set over a baking tray lined with kitchen paper. Allow them to cool and continue drying for at least 1 hour at room temperature, or ideally overnight in the fridge uncovered. The drier the skin, the crispier the result. If you're short on time, a minimum of 45 minutes is workable.
4. Make the glaze. In a small saucepan over medium heat, combine your chosen balsamic star (fig chilli or date) with the soy sauce. Stir gently and allow the mixture to reduce by roughly one-third. This takes about 3-4 minutes. You'll know it's ready when it coats the back of a spoon and has a glossy, slightly thickened consistency. Remove from the heat and whisk in the cold butter cubes, one or two at a time, until fully emulsified. The butter creates a velvety richness and helps the glaze adhere to the wings. Season with salt and pepper to taste.
5. Grill the wings. Toss the dried wings with the Rosemary Extra Virgin Olive Oil, just enough to lightly coat them. Preheat your grill to high. Grill the wings for 3-4 minutes per side until the skin is deeply caramelised and crispy, with char marks in places. If using an oven grill, position the rack about 15 cm from the element and watch carefully. They can go from perfect to burnt in under a minute.
6. Warm the glaze. Just before the wings are ready, place the bowl of fig chilli or date sauce near the grill (or briefly reheat on the hob) to warm it through. A warm glaze coats more evenly than a cold one.
7. Toss and serve. Transfer the hot wings to a large bowl. Pour the warm glaze over the top and toss vigorously until every wing is evenly coated. Add a splash of Armagnac X.O. 10-Year if desired. It adds a gorgeous, warming complexity. Scatter with crumbled blue cheese and serve immediately.

Technique Tips for the Best Wings

Why Steam First?

Steaming might seem like an unusual step, but it's a technique used by professional kitchens to guarantee crispy wings every time. The steam renders subcutaneous fat, tightens the skin, and partially cooks the meat, meaning your wings need far less time on the grill to finish. The result is skin that puffs and crisps rather than staying rubbery, with meat that stays juicy inside. According to the BBC Good Food guide to cooking chicken wings, parboiling or steaming before a high-heat finish is one of the most reliable methods for crispy skin.

Baking vs Grilling

If grilling isn't convenient, you can bake the wings at 220°C (200°C fan) for 25-30 minutes, turning once halfway through. They won't have quite the same smoky char, but the skin will still crisp up beautifully. For an even crispier baked version, place wings on a wire rack over a baking tray, the air circulation underneath prevents sogginess on the bottom side.

Getting the Crispiest Skin

Three factors matter most: dryness, heat, and thin coating. Pat the wings as dry as humanly possible. Use high heat (grill or 220°C+ oven). And don't over-oil, a thin slick of our Rosemary EVOO is plenty. If you have time, leaving the steamed wings uncovered in the fridge overnight dries the skin out further and produces restaurant-quality results. For more techniques on perfecting your wing game, Serious Eats' complete wing guide covers the science behind truly crispy skin.

Comparing the Two Glazes: Fig Chilli vs Date

Can't decide? Make both. Prepare a half-batch of each glaze, split your wings into two bowls, and let your guests choose. It makes for a brilliant tasting experience at any gathering.

Serving Suggestions

Game Day or Match Day Spread

These wings are a natural centrepiece for watching sport. Pair them with loaded potato skins, crudités with hummus, and plenty of napkins. The sticky glaze is best enjoyed with cold drinks, a well-chilled lager or sparkling water with lemon. Set out small bowls of extra blue cheese crumbles and celery sticks for the classic American buffalo wing experience.

Dinner Party Starter

Serve 3-4 wings per person as an elegant starter. Plate them on a bed of peppery rocket with a drizzle of extra balsamic star, a scattering of blue cheese, and some toasted walnuts. The sticky, lacquered wings look notable on a white plate and taste far more sophisticated than your guests might expect from "just wings."

BBQ Feast

At a barbecue, these wings are the perfect complement to burgers, grilled corn, and coleslaw. Season your wings with a light dusting of BBQ Rub Sweet and Spicy before grilling, then toss in the glaze after cooking for a double layer of flavour. Explore our full BBQ Favourites collection for rubs, marinades, and condiments that pair perfectly with outdoor cooking.

Sides and Dips That Work

• Celery and carrot sticks - the classic accompaniment, and the crunch cuts through the richness
• Blue cheese dip - crumble Stilton into soured cream with a squeeze of lemon
• Simple green salad - dressed with our Rosemary EVOO and a splash of balsamic
• Corn on the cob - charred and brushed with butter
• Crusty bread - essential for mopping up any leftover glaze

Drink Pairings

The sweetness and acidity of balsamic-glazed wings pair wonderfully with drinks that have enough character to stand up to bold flavours. For the fig chilli version, try a crisp, dry cider or a cold Pilsner, the effervescence cuts through the richness. White wine lovers should reach for an off-dry Riesling or Gewürztraminer. For the date balsamic version, go bolder: a medium-bodied red like Malbec or Shiraz, or a dark porter if you're in a beer mood. And if you're feeling festive, a negroni or an old fashioned complements the caramel notes of the date glaze beautifully.

Storage and Reheating

Leftover wings can be stored in an airtight container in the fridge for up to 3 days. To reheat, spread them on a baking tray in a single layer and bake at 200°C (180°C fan) for 10-12 minutes until heated through and the skin has re-crisped. Avoid microwaving. It makes the skin soggy and ruins the texture you worked so hard to achieve. The glaze can be made up to 2 days ahead and stored separately in the fridge; gently reheat it in a saucepan, whisking in a small knob of butter to re-emulsify if it has separated.

These wings also freeze well before glazing. Fully cook and cool the grilled wings, freeze in a single layer on a tray, then transfer to a freezer bag. They'll keep for up to 2 months. Reheat from frozen at 200°C for 15-18 minutes, then toss in freshly warmed glaze.

Nutritional Notes

Chicken wings are a good source of protein, providing approximately 30 g per 100 g of cooked meat. They do contain more fat than chicken breast, but much of that is in the skin, and let's be honest, the skin is the whole point here. The balsamic glaze adds relatively little in the way of calories compared to shop-bought wing sauces, which are often loaded with refined sugar and artificial flavourings. Using real balsamic star means you're getting genuine, naturally concentrated flavour. The NHS recommends ensuring chicken is always cooked to an internal temperature of 75°C for food safety.

Frequently Asked Questions

Can I use regular balsamic vinegar instead of the Balsamic Star?

You can, but the results won't be the same. Standard supermarket balsamic is thinner and more acidic, so you'd need to reduce it significantly longer to get a similar consistency. The Balsamic Star range from vomFASS is already concentrated and flavour-infused, which saves time and delivers a more complex, rounded taste. If substituting, use about 3 tablespoons of regular balsamic and reduce it by half before proceeding with the recipe.

How do I stop my chicken wings from being rubbery?

The number one cause of rubbery wings is moisture on the skin. The steam-then-dry method in this recipe solves that problem completely. Steaming renders out the subcutaneous fat, and the resting period (ideally overnight in the fridge) dries the skin so it crisps up properly under high heat. Also, make sure your grill or oven is genuinely hot, 220°C minimum, before the wings go in.

Can I make these wings ahead of time for a party?

Absolutely. You can steam the wings and dry them up to 24 hours in advance. Store them uncovered in the fridge on a wire rack. This actually improves the final crispiness. Make the glaze ahead too and store it separately. When you're ready to serve, grill the wings (10-12 minutes total), warm the glaze, toss, and serve. The whole final assembly takes under 15 minutes.

What's the best way to eat wings without making a mess?

There really isn't one. That's half the fun. But if you want to be slightly more civilised about it, the "twist and pull" method works well for flats: grab each end, twist gently, pull out the smaller bone, then eat the meat cleanly off the remaining bone. For drumettes, just hold the fat end and eat downward. Keep plenty of napkins and a bowl of warm lemony water nearby for finger-cleaning between rounds.

Are fig balsamic and date balsamic interchangeable in other recipes?

They're similar in consistency and can often be swapped, but they bring different flavour profiles. Fig balsamic is brighter and fruitier, lovely drizzled over salads, goat's cheese, or grilled peaches. Date balsamic is darker and more caramel-forward, excellent with roasted root vegetables, aged cheeses, or as a finishing drizzle on steak. Try both alongside our Grilled Bruschetta Chicken recipe, which also pairs beautifully with balsamic-based glazes.