These wings are spectacularly delicious and incredibly addictive.
Ingredients
2 pounds chicken wings
4 slices ginger
3 scallions, thinly sliced
2 tablespoons Garlic Olive Oil
1 tablespoon Baklouti Green Chili Olive Oil
1/2 cup Tangerine Dark Balsamic
1/4 cup honey
1/2 tablespoons light soy sauce
1 teaspoon Dark Toasted Sesame Oil
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 baklouti 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) saute pan (12"+) over medium heat. Add one tablespoon Baklouti olive oil 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.
IF ADAPTING FOR CAULIFLOWER WINGS
Preheat your oven to 400 degrees.
Wash your cauliflower well with cold water. Cut into chicken wing sized florets.
Coat the florets in flour enough to cover them, then dip into milk, then roll them around/cover them with breadcrumbs (of course, you can do this with gluten-free flour and breadcrumbs, too.).
Roast them on a pan in the oven for 30 minutes, or until they turn golden brown. If you have multiple pans, switch racks halfway through the roasting process.
Take the marinade and pour it into a sauce pan. When it's brought to a boil, add a cornstarch slurry to the pan and whisk well until it turns thick. Drizzle the sauce onto the cauliflower wings and coat them well.
Serve and enjoy!