Balsamic Glazed Chicken Wings

Wash and cut chicken wings at the joint to separate the mini wing and drumettes, discarding the tips. Pat dry and place in a large bowl.

Marinate the chicken with 1 tbsp olive oil, 2 tbsp of balsamic vinegar, red chilli flakes, black pepper powder, salt, 5-6 basil leaves and oregano. Marinate for at least 1 hour, preferably overnight.

Heat 2 tbsp of olive oil in a skillet over medium-high heat. Sear the marinated chicken wings and remaining basil leaves until golden brown and tender. Remove and set aside.

In the same skillet, heat a tbsp olive oil. Saute chopped garlic until fragrant.

Add the cubed capsicum and carrot; saute until slightly crispy.

Pour in balsamic vinegar and sugar. Stir and simmer for 2-3 minutes.

Return cooked chicken wings, add spring onions and toss cooking over medium-high heat until the wings absorb the sauce and char slightly.

Garnish with fresh parsley.