Chicken wings are coated in a bold glaze that marries the sweet and tangy notes of our Pomegranate Balsamic Vinegar with the fiery heat of our Cayenne Chili Pepper Olive Oil. Soy sauce/tamari and brown sugar provide a savory, umami-rich base with a hint of caramelization, while smoked paprika and garlic powder add depth and smokiness. The result is a finger-licking, spicy-sweet treat with layers of complex flavor.

I N G R E D I E N T S :

• 2 lbs chicken wings
• 1/4 cup Rocky Mountain Olive Oil Pomegranate Dark Balsamic Vinegar
• 2 tbsp Rocky Mountain Olive Oil Cayenne Chili Pepper Fused Olive Oil
• 2 tbsp soy sauce or tamari
• 2 tbsp brown sugar
• 1 tsp smoked paprika
• 1 tsp garlic powder
• salt and pepper, to taste
• fresh cilantro, for garnish

I N S T R U C T I O N S :

1. Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.
2. In a large bowl, combine the Pomegranate Balsamic Vinegar, Cayenne Chili Pepper Olive Oil, soy sauce/tamari, brown sugar, smoked paprika, garlic powder, salt, and pepper.
3. Add the chicken wings to the bowl and toss to coat evenly.
4. Arrange the wings on the wire rack in a single layer.
5. Bake for 25-30 minutes, or until the wings are crispy and cooked through.
6. Garnish with fresh cilantro before serving.