- 2 pounds chicken wings
- 4 slices ginger
- 3 scallions, thinly sliced
- 2 tablespoons Garlic Olive Oil
- 1 tablespoon Cayenne or Jalapeno Olive Oil
- 1/2 cup Tangerine or Orange Dark Balsamic
- 1/4 cup honey
- 1/2 tablespoons light soy sauce
- 1 teaspoon Dark Roasted Sesame Oil table spoons of Spicy Calabrian
Remove Rinse chicken wings and pat dry. In a large shallow bowl or zip lock bag add all the ingredients, reserving 1 tablespoon Garlic olive oil and Cayenne or Jalapeno olive oil. Add the wings and toss well to coat. Cover and marinate the wings in the refrigerator for at least 2 hours or up to 8 hours. Remove wings from marinade and pat dry. Heat a large (preferably non-stick) sauté pan (12″+) over medium heat. Add one tablespoon Cayenne/Jalapeno and one tablespoon of garlic olive oil to the pan. Add the wings and fry until browned on each side, about 5 minutes. Continue cooking the wings, turning them over often to coat as the glaze caramelizes. Cook until the wings are nicely browned, sticky, and cooked through. Garnish with additional sliced scallions before erving.
