
Marinade: Honey Ginger & Sesame Salmon
Featuring our Honey Ginger White Balsamic and Japanese Toasted Sesame Oil, this simple baked salmon recipe is infused with a quick homemade teriyaki-style sauce.
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Salads
Mediterranean
Veronica Foods
8
15 minutes
45 minutes
535
Made with our Picual Olive Oil, Honey Ginger Balsamic, Sicilian Lemon Balsamic, and Cayenne Fused Olive Oil, these wings deliver the perfect blend of heat, sweetness, and tang. Crisped to perfection, then tossed in a glossy balsamic glaze, they’re ideal for game night, parties, or anytime you want a bold appetizer with gourmet flair.
¼ Cup Mild Ultra Premium Olive Oil
2 Tbsp Cayenne Fused Olive Oil
2 Tbsp Soy Sauce
Prep Wings: In a large bowl, toss the chicken wings with the Mild Extra Virgin Olive Oil and season with salt and pepper.
If Grilling: Grill wings with the BBQ lid closed for 20–25 minutes, turning every 5–7 minutes, until crispy golden and cooked through (internal temp 165°F).
If Broiling: Preheat the broiler to 500F. Arrange the wings on a wire rack set over a large sturdy baking sheet. Broil for 10 minutes and if the wings have crisped up nicely, flip them and continue broiling the other side on high for another 10 minutes, or until the desired level of browning.
Make the Glaze: As the wings cook, combine the balsamic vinegars and Cayenne Fused Olive Oil in a small saucepan, and simmer for 1-2 minutes. Let cool, then whisk in the soy sauce.
Toss & Serve: Once cooked, carefully toss the chicken wings in a large bowl, with the balsamic/ Cayenne / soy mixture. Transfer the wings to a platter, sprinkle with the sliced scallions, and serve.
Featuring our Honey Ginger White Balsamic and Japanese Toasted Sesame Oil, this simple baked salmon recipe is infused with a quick homemade teriyaki-style sauce.
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