Saturday, September 10, 2016

Oven Roasted Sriracha Mango Chicken Wings

Our Sriracha Mango White Balsamic Vinegar is our first balsamic with a ‘bite’ to it. We have been showing it at festivals for a few months now, and folks love it. Their first question, however, is how do we use it?

The first idea we had was chicken wings, ala buffalo wings, and finally we marched into Nan’s Test Kitchen and made the recipe work. Two amazing things happened! First, they turned out awesome – the oven roasted rich flavor of the wings contrasts well with the smooth sweet/hot mango, traditional and exotic at the same time. The other amazing thing? They were so darn easy to make!

We served these delicious wings with a sauce also made with our Sriracha Mango White Balsamic. You can find that recipe here.



Pre-heat oven to 425 degrees.

In a large mixing bowl toss the chicken wings with the olive oil, Kosher salt and black pepper to taste. Spread evenly on an oiled baking sheet and bake about 30 minutes, turning once halfway through the cooking time. Remove from oven.

Using tongs, place the hot wings into a new large mixing bowl (or thoroughly wash the first one). Drizzle half the Sriracha Mango Balsamic over the wings, and toss to coat. Return to the baking sheet and bake 5 more minutes. Plate, and drizzle remaining vinegar over the finished wings.

Serve with our Sriracha Mango Multi-Purpose Sauce as a dipping sauce – you can find the recipe here.

Four servings.

Sriracha Mango Balsamic Multi-Purpose Sauce

We developed this recipe to be a dipping sauce to go with our recipe for Sriracha Mango Chicken Wings, which you can find here – however, this is a versatile sauce that can be used in many ways, including:
  • Turkey Burgers
  • French Fries
  • Asparagus
  • A Crema for Fish Tacos
  • Salad Dressing
Depending on how you use the sauce, you can thicken or thin it with the lime juice – less for thicker, and more juice for thinner. Please note, this sauce is not overly spicy, the sweetness of the mango and sour cream tempers the sriracha. If you want more spice, you may want to add some of your own sriracha.



In a small mixing bowl combine the first four ingredients with a whisk. Add the pinch and the pepper and whisk to combine. Normally with the lime and sriracha there is enough seasoning in the sauce, but the addition of a pinch of salt elevates the fruit flavors.

We recommend to refrigerate for at least an hour before using to allow the flavors to meld, longer is better. The sauce will keep for several days refrigerated in a sealed container.

Makes just less than one cup.

Wednesday, August 24, 2016

Guacamole with Grapefruit White Balsamic

This recipe is an adaptation of a creation by our good friend, Esther the Zester. If you don’t know Esther, she is a food blogger who has graced us by incorporating our products into some of her fabulous recipes. She is a wonderful writer and very creative with her combinations – she cooks like we like to cook – clean & straightforward with great flavor from simple ingredients.

The brilliance of her guacamole recipe is the inclusion of our Ruby Red Grapefruit White Balsamic. It makes for a lighter, refreshing guacamole. The citrus makes it tangy and bright, but rich like a good guacamole at the same time.

We chose to simplify her original recipe for our recipe blog. She calls her creation a GuacaBLT, where she adds crisp bacon and shredded lettuce to the mix. You can find her complete version here.

One more note; the key to any good guacamole is the quality and ripeness of the avocado. We use only Haas avocados and prefer California when in season. To determine ripeness, gently squeeze without applying your fingertips as this can cause bruising. If ripe, the avocado yields to firm gentle pressure. If unripe the avocado does not yield to gentle pressure and it is considered still "firm”. Just hold off a few days and the avocado will become ripe.



Cut the avocados in half, remove the pits and scoop out the flesh and into a medium bowl. Add the lime juice and mash with a fork. If you have a potato masher, these work well, as you want to leave the avocado chunky. Add the tomato, cilantro, green onions and vinegar and mix gently. Add salt and pepper to taste.

Makes about 4 cups.