Who doesn't love wings? Try this sweet and/or spicy marinade on your next batch!
Ingredients
- VomFass Fig Chili or Date Balsamic Vinegar (about 2 tbsp)
- Chicken wings (approx. 500g-1kg)
- Soya Sauce (2-3 tbsp)
- 150g Butter
- Salt & Pepper
- VomFass Rosemary Extra Virgin Olive Oil
- VomFass Armagnac 10-Year (optional)
- Crumbled blue Cheese (optional)
Directions:
- First Prep the chicken wings, then while they are cooling the marinade (let them marinate for 2-4 hours)
- Place chicken wings in the steamer cook until just barely cooked through (8-10 mins).
- Remove the wings from the basket, pat dry
- Lay them in a pan lined with a paper towel, allow them to cool and continue drying for at least 1 hour.
- In a small pan, combine the VomFass Fig Chili Balsam or Date Balsam and soy sauce and reduce by one-third. Remove the pan from heat and whisk in the butter; season to taste.
- Toss the wings with a tablespoon of VomFass Rosemary Extra Virgin Olive Oil so they are very lightly coated, and then grill on high heat until nicely caramelized.
- Right before the wings are ready, put the bowl with the Fig Chili or Date sauce on the grill to warm it up.
- Toss the wings with the mixture
- A dash of Armagnac 10-Year, if desired, and crumbled blue cheese. Serve right away.
