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August 30, 2022
Rinse chicken wings and pat dry. In a large, shallow bowl or zip-top plastic bag add all the ingredients, reserving 1 tablespoon Garlic Infused Olive Oil and Cayenne Pepper Fused Olive Oil. Add the wings and toss well to coat. Marinate the wings in the refrigerator for 2 to 8 hours.
Remove wings from marinade and pat dry. Heat a large (preferably non-stick) sauté pan over medium heat. Add a tablespoon Cayenne and a tablespoon of Garlic olive oil to the pan. Add the wings and fry until browned on each side. 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
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