Sweet & Spicy Grilled Chicken Wings

Grilling or air frying chicken wings is a great way to enjoy game day comfort food. These sweet and spicy wings are created with our Blood Orange Pressato olive oil and Pineapple White Balsamic, offering a finger-licking good wings. Serves 4

Wings

3 Tbsp Blood Orange Pressato Olive Oil

1 Tbsp cornstarch

2 tsp sea salt

1 tsp fresh ground black pepper

1 tsp garlic powder

4 lbs split chicken wings

Sweet & Spicy Sauce

2 Tbsp Blood Orange Pressato Olive Oil

¼ cup Pineapple White balsamic vinegar

2 Tbsp crushed pineapple

2 Tbsp diced red pepper

1 tsp smoked paprika

1 Tbsp minced fresh parsley

1 Tbsp of hot sauce

In a large mixing bowl whisk together the Blood Orange Pressato Olive Oil, cornstarch, sea salt, ground black pepper, garlic powder and hot sauce. Pat the split chicken wings dry with a paper towel and add to the mixing bowl. Toss to coat well.

Pre-heat the grill to 500°F and brush with a little olive oil. Place the wings on the grill and reduce the heat to medium-high, the goal is to hold the grill temperature to between 400°F-425°F while cooking. Cook the wings for 20 to 25 minutes, turning every 2 to 3 minutes, so the skin doesn’t stick, and the wings cook evenly. When done the internal temperature will be 170°F. If working with an Air Fryer, cook wings at 400F for 20-25 min.,

To make the sauce, add the sauce ingredients except the parsley into a small saucepan and whisk to combine. Bring to a rolling boil, boil for one minute and remove from heat. When the wings are done, add to a large serving bowl, pour the sauce over the wings and toss to combine. Serve immediate with a sprinkle of parsley for garnish. The sauce will store in the fridge, in an aright container for up to 1 week and can be made ahead, warm in a saucepan before serving. The chicken wings will keep for up to 3 days in an airtight container in the fridge.