Tangerine Dark Balsamic Recipes
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Tangerine Dark Balsamic
Both sour and tart, this balsamic is the result of adding natural essence of strawberry. Aged in the traditional Solera Method and comes from Modena, Italy.
Both sour and tart, this balsamic is the result of adding natural essence of strawberry. Aged in the traditional Solera Method and comes from Modena, Italy.
Pairings:
Try pairing Tangerine Dark Balsamic with the following for a dynamite salad dressing or marinade:
Try pairing Tangerine Dark Balsamic with the following for a dynamite salad dressing or marinade:
- Blood Orange Olive Oil
- Baklouti Green Chili Olive Oil
- Basil Olive Oil
Common Uses:
- Great chicken or pork marinade
- Perfect for a vinaigrette
Our Recipes:
Honey, Soy, Ginger, Tangerine Balsamic Glazed Wings
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Ingredients:
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Directions:
Rinse chicken wings and pat dry. In a large shallow bowl or ziplock bag add all the ingredients, reserving 1 tablespoon garlic olive oil and cayenne olive oil. Add the wings and toss well to coat. Cover and marinate the wings in the refrigerator for at least 2 hours or up to 8 hours.
Remove wings from marinade and pat dry. Heat a large (preferably non-stick) saute pan (12"+) over medium heat. Add one tablespoon Cayenne and one tablespoon of garlic olive oil to the pan. Add the wings and fry until browned on each side, about 5 minutes. Continue cooking the wings, turning them over 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.
Rinse chicken wings and pat dry. In a large shallow bowl or ziplock bag add all the ingredients, reserving 1 tablespoon garlic olive oil and cayenne olive oil. Add the wings and toss well to coat. Cover and marinate the wings in the refrigerator for at least 2 hours or up to 8 hours.
Remove wings from marinade and pat dry. Heat a large (preferably non-stick) saute pan (12"+) over medium heat. Add one tablespoon Cayenne and one tablespoon of garlic olive oil to the pan. Add the wings and fry until browned on each side, about 5 minutes. Continue cooking the wings, turning them over 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.
