On Tap Oil & Vinegar Recipe Detail

Honey, Soy, Ginger, Tangerine

On Tap Oil & Vinegar Balsamic Chicken Wings Who doesn't like crispy Chicken Wings?



Rinse chicken wings and pat dry. In large shallow bowl or ziplock bag, add all ingredients, reserving 1 Tbsp Garlic Olive Oil and Cayenne Olive Oil. Add wings and toss well to coat. Cover and marinate wings in refrigerator at least 2 hours, up to 8 hours.

Remove wings from marinade and pat dry. Heat large (preferably non-stick) sauté pan (12"+) over medium heat. Add 1 Tbsp each Cayenne and Garlic Olive Oil to pan. Add wings and fry until browned on each side, about 5 minutes. Continue cooking wings, turning often to coat as glaze caramelizes. Cook until wings are nicely browned, sticky, and cooked through.

Garnish with additional sliced scallions before serving.