2 lbs. chicken wings
4 slices ginger
3 scallions thinly sliced
2 Tbsp. Garlic Olive Oil, reserve 1 Tbsp.
1/2 c. Teriyaki Balsamic
1/4 c. honey
1/2 Tbsp. light soy sauce
1 Tbsp. Toasted Sesame Oil
1 Tbsp. Cayenne Olive Oil (may also use Chipotle or Aji Verde Green Chili)
Rinse chicken wings and pat dry. In a large shallow bowl or ziplock bag add the next seven ingredients, reserving 1 Tbsp. Garlic Olive Oil and the Cayenne Olive Oil. Add the wings and toss well to coat. Cover and marinate the wings in the fridge for at least 2 hours or up to 8.
Remove wings from marinade and pat dry. Heat a large non-stick 12 inch saute pan over medium heat. Add the Cayenne Olive Oil and the reserved Garlic Olive Oil to the pan. Add the wings and fry until golden brown on each side, about 5 minutes.
Continue cooking the wings, turning 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.