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Products used: Honey Ginger Balsamic Vinegar, Red Cayenne Chili Olive Oil
2 lbs Chicken Wings
3 Scallions, thinly sliced
1 Tbsp Garlic Powder
4 Tbsp Red Cayenne Chili Olive Oil
½ cup SOOC Honey Ginger Balsamic Vinegar
3 Tbsp Honey
½ Tbsp Light Soy Sauce
Rinse chicken wings and pat dry. In a Ziplock bag add all the ingredients. Add the wings and toss well to coat. Marinate the wings in the refrigerator for at least 2 hours up to overnight, occasionally tossing the bag.
Once you’re ready to bake, set a wire rack on top of a lined baking sheet. This allows air to circulate around the wings and fat to drip off, which will result in the wings cooking evenly and getting extra crispy. Make sure to brush the wire rack with olive oil so the chicken wings don’t stick while cooking. Place the wings on the rack.
Bake chicken wings at 425°F for 35-45 minutes. Since not all ovens are the same, keep an eye on them. Check at the 35-minute mark and if they are not fully cooked yet, cook for 5-10 minutes longer. The internal temperature of the wings should be 165°F.
