Honey Ginger Tangerine Balsamic Wings

Honey Ginger Tangerine Balsamic Wings

This is a recipe my mom reserved for things like open house on Christmas Eve, Super Bowl, Baby Showers etc. In my home, this is a favorite for any NFL game and every birthday.  You can't beat this balsamic vinegar and olive oil pairing.

Combine the zest of balsamic vinegar with deep flavor of olive oil and WOW!

Honey Ginger Tangerine Balsamic Wings


  • 2 pounds chicken wing
  • 4 slices ginger
  • 3 scallions, thinly sliced
  • 2 tablespoons Redstone Garlic Olive Oil
  • 1 tablespoon Redstone Harissa Olive Oil
  • 1/2 cup Redstone Traditional 18 Year Aged Dark Balsamic
  • 1/4 cup honey
  • 2 tablespoons Tangerine or Orange Juice
  • 1/2 tablespoons light soy sauce
  • 1 teaspoon Redstone Roasted Sesame Oil


  1. Rinse chicken wings and pat dry.
  2. In a large shallow bowl or ziplock bag add all the ingredients, reserving 1 tablespoon garlic olive oil and harissa olive oil.
  3. 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.
  4. Remove wings from marinade and pat dry.
  5. Heat a large (preferably non-stick) sauté pan (12"+) over medium heat. Add one tablespoon harissa and one tablespoon of garlic olive oil to the pan.
  6. Add the wings and fry until browned on each side, about 5 minutes.
  7. Continue cooking the wings, turning them over often to coat as the glaze caramelizes.
  8. Cook until the wings are nicely browned, sticky, and cooked through.
  9. Garnish with additional sliced scallions before serving
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