Honey, Soy, Ginger, & Tangerine Balsamic Glazed Wings
Course: AppetizersDifficulty: EasyServings
4
servingsPrep time
30
minutesCooking time
10
minutesIngredients
2 pounds chicken wings
4 slices ginger
3 scallions, thinly sliced
2 Tbsp AOOC Garlic Olive Oil
1/2 cup AOOC Tangerine Balsamic
1/4 cup honey
1/2 tablespoons light soy sauce
1 tsp AOOC Toasted Sesame Oil
Directions
- 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 Chaabani 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 Chaabani 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.
