INGREDIENTS

 

For the wings:

¼ cup Pompeian Squeeze Robust Extra Virgin Olive Oil
¼ cup low-sodium soy sauce
2 tablespoons brown sugar
3 cloves garlic, roughly chopped
1 tablespoon chopped fresh ginger
2 pounds chicken wings, cut apart at joints, wing tips discarded

 

For the sauce: 

1 tablespoon Pompeian Squeeze Robust Extra Virgin Olive Oil
1 tablespoon prepared chili crisp
1 tablespoon soy sauce

PREPARATION

  1. Whisk the olive oil, soy sauce, brown sugar, garlic and ginger together in the bottom of a large mixing bowl. Add the wings and toss to coat. Cover and refrigerate for at least 4 hours and up to 1 day.
  2. Combine all sauce ingredients to the bottom of a large bowl and set aside.
  3. Preheat the grill to medium then clean and lightly oil grates. Add the chicken wings, allowing excess marinade to drip off, to the grill. Discard remaining marinade. Cook the wings, turning often, until chicken is golden brown and internal temperature reaches 165°F, about 20 to 25 minutes.
  4. Add grilled wings to the bowl of sauce and toss until well-coated.

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