Up your BBQ game to BANGIN’ with this great and VERSATILE recipe! If you don’t have the garlic oil and blackberry vinegar used below, try it with what you have… Olive Wood Smoked or Whole Mandarin Olive Oil? Espresso or Maple Dark Balsamic Vinegar? GO FOR IT! You will surprise yourself and impress your guests (IF you feel like sharing…) Bangin’ on the BBQ!


2 pounds chicken wings
2 Tablespoons SOOC Gourmet Garlic Olive Oil (or SOOC Olive Oil of your choice)
1/2 teaspoon black pepper
1/4 cup SOOC Blackberry Ginger Dark Balsamic Vinegar (or SOOC Dark Balsamic of your choice)
2 Tablespoons soy sauce


Combine soy sauce, balsamic, pepper, olive oil and whisk or shake up. Add to a ziplock bag or tupperware with the wings and shake to coat the wings. Refrigerate 4 hours to overnight.

Preheat an outdoor grill for medium heat.

Remove wings from the marinade & dry with paper towels – DON’T SKIP THIS PART, and don’t discard the marinade. If you have a favourite dry rub toss dried wings with it before grilling, if you like.
Cook the wings on the preheated grill, turning occasionally, until the chicken is well browned and no longer pink, 20 to 25 minutes.
Place the reserved marinade in a small sauce pot set over medium-low heat, and gently simmer until reduced by half, approximately 5 minutes.
Place grilled wings in a large bowl. Drizzle with reduced balsamic marinade and toss to coat.