Sticky, sweet, and packed with heat — these wings marinate in Garlic Olive Oil and Tangerine Dark Balsamic, with cayenne olive oil bringing the kick, before getting pan-fried to a caramelized, glazed finish. A splash of Japanese Toasted Sesame Oil rounds it out with nutty depth. The perfect game day or party appetizer that’s a little messy in the best way.
Ingredients
- 2 pounds chicken wings
- 4 slices ginger
- 3 scallions, thinly sliced
- 2 tablespoons Garlic Olive Oil
- 1 tablespoon Cayenne Olive Oil
- 1/2 cup Tangerine Dark Balsamic
- 1/4 cup honey
- 1/2 tablespoons light soy sauce
- 1 teaspoon Japanese Toasted Sesame Oil
Instructions
- Rinse chicken wings and pat dry.
- In a large shallow bowl or ziplock bag add all the ingredients, reserving 1 tablespoon garlic olive oil and 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 (preferably non-stick) sauté pan (12″+) over medium heat. Add one tablespoon Cayenne 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 serving.
