Ingredients:

2 pounds chicken wings

4 slices ginger

3 scallions, thinly sliced

2 tablespoons Garlic Olive Oil

1 tablespoon Cayenne Olive Oil

1/2 cup Tangerine Dark Balsamic

1/4 cup honey

1/2 tablespoons light soy sauce

1 teaspoon Dark Roasted Sesame Oil

Method:

Rinse chicken wings and pat dry. In a large shallow bowl or ziplock bag add all the ingredients, reserving 1 tablespoon garlic olive oil and cayenne olive oil. Add the wings and toss well to coat. Cover and marinate the wings in the refrigerator for at least 2 hours or up to 8 hours. Remove wings from marinade and pat dry. Heat a large (preferably non-stick) sauté pan (12″+) over medium heat. Add one tablespoon Cayenne and one tablespoon of garlic olive oil to the pan. Add the wings and fry until browned on each side, about 5 minutes. Continue cooking the wings, turning them over often to coat as the glaze caramelizes. Cook until the wings are nicely browned, sticky, and cooked through. Garnish with additional sliced scallions before serving.

Ingredients:

2 sweet potatoes, cut into thin rounds – approx. 1/8 inch to ¼ inch wide

2 Tbs. Greek Sage Fused Olive Oil

Kosher salt and freshly ground pepper

1/4 lb. gorgonzola cheese, crumbled

1/2 walnuts halves or pecans

1 Tbs. fresh rosemary leaves

1/4 cup Greek Liokareas Honey

Optional – top with dried cranberries.

Method:

Preheat an oven to 250°F Line a baking sheet with aluminum foil. In a large bowl, toss together the sweet potatoes and Greek Sage Fused Olive Oil until fully coated. Place sweet potato slices on baking sheet, season with salt and pepper. Bake for 1 hour on each side until the potatoes are golden and crispy, once baked set aside and let cool. Layer your sweet potato slices with gorgonzola cheese, walnuts, rosemary, and drizzle with honey.