Fig Chili Wings

Posted by Alayne Gardner-Carimi on

Perfect for appetizers or a main course  double or triple the recipe depending on your crowd.

Ingredients (serves 2-4)
12 whole chicken wings
2 Tbsp vomFASS Rosemary Extra Virgin Olive Oil

½ cup vomFASS Herb Vinegar
2 Tbsp vomFASS Herb Garlic Oil
1 tsp salt
3 cloves garlic, crushed 

½ cup vomFASS Fig Chili Balsam
1 Tbsp soy sauce
2 Tbsp butter

Splash of Fernandez Brandy de Jerez (optional)
Blue cheese, crumbled

Prepare the marinade and let the chicken wings marinate for 2 to 4 hours.
Lay them in a pan lined with a paper towel and allow them to dry for at least one hour.
Prepare the grill, toss the wings with a tablespoon of Rosemary Extra Virgin Olive Oil so they are lightly coated, and then grill on high heat until nicely caramelized (25-30 min.)

In a small sauté pan, combine the Fig Chili Balsam and soy sauce and reduce by one-third.
Remove the pan from heat and whisk in the butter; season to taste.

Right before the wings are ready, put the bowl with the fig chili sauce on the grill to warm it up.
Toss the wings with the mixture, a splash of Brandy de Jerez, if desired, and crumbled blue cheese. Serve right away.

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