Ingredients:
3/4 cup dark Rum
3 Tbsp fresh lime juice
3 Tbsp soy sauce
3 Tbsp Midtown Olive Oil Fig Balsamic Vinegar
5 garlic cloves, minced
2 Tbsp Midtown Olive Oil Whole Fused Baklouti Green Chili Olive Oil
2 Tbsp fresh ginger, minced
1 1/2 tsp ground all spice
Sea Salt & fresh ground pepper
12 jumbo chicken wings
3 scallions, chopped
Instructions: Combine the rum, lime juice, soy sauce, Fig Balsamic, garlic, scallions, Baklouti Olive Oil, all spice, 2 Tbsp salt & 1/2 tsp pepper in small bowl. Place wings in a resealable bag and add marinade. Close airtight and refrigerate for at least 3 hours (or overnight). Drain wings and reserve marinade. Heat and bring marinade to a boil in a small saucepan, cook until reduced ( about 5-7 min). Meanwhile, prepare grill-cook wings under medium heat on grill (or bake in oven). Remove wings & toss in marinade, place wings on grill or in oven again and cook until sauce is caramelized (3-4 min). Top with chopped scallions and serve!