
Preheat the oven to 425°F and line a large baking sheet with parchment paper.
Toss the chicken wings in the Ginger Black Garlic Olive Oil, salt, freshly ground black pepper and baking powder. Arrange in a single layer on the baking sheet and bake for 40-45 minutes flipping halfway. Broil for 1-2 minutes each side for extra crispy... but watch them carefully!
While the wings cook, make the sauce! In a saucepan, heat the Ginger & Black Garlic Olive Oil. Add the minced garlic, ginger and jalapeño and sauté for 3-4 minutes over a medium heat until fragrant.
Add the Sicilian Lemon White Balsamic, honey, water, soy sauce, lemon juice (reserving the zest for later) and black pepper. Bring to a boil and then reduce to a simmer for 20 minutes.
Ideally, we want our White Balsamic Wing Sauce to be thick and sticky. Add 1 tbsp of slurry mixture into your balsamic sauce and stir for 1-2 minutes. Continue adding 1 tbsp of slurry until your sauce has reached your desired consistancy.
Pour your sauce through a strainer to eliminate the aromatics from the sauce. Add the lemon zest into the strained sauce and mix.
In a large bowl, toss the wings in the Lemon White Balsamic Glaze and garnish with cilantro and/or green onions. Serve with your preferred dipping sauce and enjoy!
Ingredients
Directions
Preheat the oven to 425°F and line a large baking sheet with parchment paper.
Toss the chicken wings in the Ginger Black Garlic Olive Oil, salt, freshly ground black pepper and baking powder. Arrange in a single layer on the baking sheet and bake for 40-45 minutes flipping halfway. Broil for 1-2 minutes each side for extra crispy... but watch them carefully!
While the wings cook, make the sauce! In a saucepan, heat the Ginger & Black Garlic Olive Oil. Add the minced garlic, ginger and jalapeño and sauté for 3-4 minutes over a medium heat until fragrant.
Add the Sicilian Lemon White Balsamic, honey, water, soy sauce, lemon juice (reserving the zest for later) and black pepper. Bring to a boil and then reduce to a simmer for 20 minutes.
Ideally, we want our White Balsamic Wing Sauce to be thick and sticky. Add 1 tbsp of slurry mixture into your balsamic sauce and stir for 1-2 minutes. Continue adding 1 tbsp of slurry until your sauce has reached your desired consistancy.
Pour your sauce through a strainer to eliminate the aromatics from the sauce. Add the lemon zest into the strained sauce and mix.
In a large bowl, toss the wings in the Lemon White Balsamic Glaze and garnish with cilantro and/or green onions. Serve with your preferred dipping sauce and enjoy!