Tangerine Ginger Balsamic Wings
These wings are spectacularly delicious and incredibly addictive... Perfect for Sunday night football!
2 pounds chicken wings
4 slices of ginger
3 scallions, thinly sliced
2 tablespoons of Di Oliva Garlic Olive Oil
1 tablespoon of Di Oliva Cayenne Olive Oil
1/2 cup of Di Oliva Tangerine Dark Balsamic
1/4 cup of honey
1/2 tablespoon of light soy sauce
1 teaspoon of Di Oliva Dark Roasted Sesame Oil
Rinse chicken wings and pat dry. In a large shallow bowl or ziplock bag add all the ingredients, reserving 1 tablespoon of garlic olive oil and of cayenne 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 (non-stick) sauté pan over medium heat. Add one tablespoon of the reserved cayenne and 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 as the glaze caramelizes. Cook until the wings are nicely browned, sticky, and cooked through. Garnish with additional sliced scallions before serving.