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đ¸ 2 pounds chicken wings
đ¸ 4 slices ginger
đ¸ 3 scallions, thinly sliced
đ¸ 2 tablespoons Oliveziaâs Garlic Olive Oil
đ¸ 1 tablespoon Oliveziaâs Cayenne Olive Oil
đ¸ 1/2 cup Oliveziaâs Tangerine Balsamic Vinegar
đ¸ 1/4 cup honey
đ¸ 1/2 tablespoons light soy sauce
đ¸ 1 teaspoon Oliveziaâs Toasted Japanese Sesame Oil
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Rinse chicken wings and pat dry. In a large shallow bowl or ziplock bag add all the ingredients, reserving 1 tablespoon Oliveziaâs Garlic EVOO and Oliveziaâs 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) sautĂŠ pan (12"+) over medium heat. Add one tablespoon of Oliveziaâs Cayenne EVOO and one tablespoon of Oliveziaâs Garlic EVOO 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.
Adapted from: Veronica Foods