Tangerine? Yes - TANGERINE DARK BALSAMIC together with CAYENNE OLIVE OIL, GARLIC OLIVE OIL and our 100% traditional JAPANESE SESAME OIL puts a new twist on this wing recipe!
So sweet and tangy with just the right amount of heat that you would be able to resist cooking it again!
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
Ingredients
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 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
Recent Comments