Take flight with flavor with this simple recipe, which combines Pickle Creek Greek Oregano & Garlic Infused Olive Oil with Pickle Creek Rosemary Infused Balsamic and a touch of House Seasoning to take this traditional dish to new heights!
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
wings
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Ingredients
- 1 lb chicken wings broken down into drumettes and wingettes
- 1/4 c Pickle Creek Greek Oregano & Garlic Infused Olive Oil
- 1/4 c flour
- 2 Tbsp Pickle Creek House Seasoning
- 1 Tbsp fresh garlic, finely chopped
- 1 c Pickle Creek Rosemary Infused Balsamic Vinegar
- 1/4 c honey (alternatively you can use 1/4 c maple syrup or 3 Tbsp brown sugar)
- 1 Tbsp cornstarrch
- 2 Tbsp water
Ingredients
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Instructions
- There are several ways in which you can cook your chicken wings. . . .
- If you prefer TO SKILLET-FRY your wings, add the olive oil to your pan and heat to about 375 degrees F (just before the olive oil starts smoking). Mix the flour and seasoning in a shallow dish. Dredge the wings in the flour mixture to coat thoroughly and evenly. If you're using a larger skillet, you may be able to fit all the wings in the pan in one batch. However, there should be space around each wing, so you most likely will need to fry the wings in batches. If you do, make sure the oil is at 375 degrees F before starting each batch. Fry chicken until cooked through and the skin is a deep golden brown, about 15 minutes, depending on the size of your wings. If in doubt, you can check to make sure the wings are done by using an instant-read thermometer. The chicken should be at least 165°F when cooked. Use tongs to transfer the cooked wings from the skillet to a plate covered with a paper towel or onto a drying rack to drain.
- Alternatively, if you prefer TO BAKE your wings, place them in a resealable bag and pour in the olive oil. Add the fresh garlic and seasoning salt and mix well to coat. You can cook the wings right away or store them in the refrigerator to up to 24 hours. When ready to bake, preheat the oven to 425 degrees F. Line a baking sheet with foil or parchment paper and arrange the chicken wings in an even layer on the baking sheet. Bake for 30-45 minutes until the wings are cooked through and the skin is golden brown. If in doubt, you can check to make sure the wings are done by using an instant-read thermometer. The chicken should be at least 165°F when cooked. Flip the wings about halfway through the bake to make sure both sides are good and brown.
- Or, alternatively, if you prefer TO AIR-FRY your wings, brush both sides of each wing very lightly with the olive oil (about 1 Tbsp olive oil) and then sprinkle each wing with the House Seasoning (about 1 Tbsp seasoning for 1 lb wings). Most air fryer recipes recommend cooking the wings at 360 degrees F for 20-25 minutes (depending on size of wings). For a great set of detailed instructions for the actual cooking of the wings, check out the awesome recipe from the Iowa Girl Eats blog, which is linked in the recipe notes below.
- To make the sweet and spicy balsamic glaze, pour the vinegar into a medium size saucepan and simmer over medium-low heat for about 5 minutes to get it nice and warm. Stir in the honey (or maple syrup or brown sugar) until it dissolves. Simmer for an additional 5 minutes to slightly reduce the glaze, then add the cornstarch and stir and continue to simmer until the sauce thickens to desired glaze consistency. Put a lid on the pan and keep the sauce warm over very low heat until the wings are done. If the sauce gets too thick, thin with the water. Toss the warm wings in the glaze and serve immediately. Enjoy!
Recipe Notes
- I often get asked at markets if olive oil should be used for frying. I've been doing it for years with our infused olive oils, and I think they are great for frying (so much flavor with so little work!). And then I came across this article from Bon Appetit, Can You Fry With Olive Oil?, which says everything I've always thought when it comes to frying with olive oil.
- I really like the detailed instructions in the iowa girl eats. blog recipe, Air Fryer Chicken Wings. Of course I do! Shout out to a fellow Iowan! But also, the recipe has great reviews. You'll notice that our ingredients are very similar. If you want to follow her recipe exactly (which makes 2 lbs, or 24 wings), just use Pickle Creek Greek Oregano & Garlic Infused Olive Oil as the oil and replace the Lemon Pepper Season and big pinch salt with 2 Tbsp of Pickle Creek House Seasoning.
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