Spicy Rum Chicken Wings

• 12 jumbo chicken wings

• Kosher salt & fresh pepper

• 1 1/2 tsp ground allspice

• 2 T minced fresh ginger

• 2 T Baklouti Green Chili Olive Oil

• 3 chopped scallions

• 5 large minced garlic cloves

• 3 T Mission Fig Balsamic

• 3 T soy sauce

• 3 T fresh lime juice

• 3/4 cup dark rum

Marinade: Combine rum, lime juice, soy sauce, Mission Fig balsamic, garlic, scallions, Baklouti Olive Oil, ginger, allspice, 2 T kosher salt and 1/2 tsp. black pepper in a small bowl. Place wings in a resealable bag and add marinade. Close airtight and refrigerate for at least 4 hours (or overnight). Drain wings reserving the marinade. Heat and bring to a boil in a small saucepan, cook until reduced (about 5-7 minutes). Meanwhile, prepare the grill - cook wings under medium heat on grill (or bake in oven). Remove wings once cooked and toss in reduced marinade, place wings on the grill again until the sauce is caramelized (3-4 minutes). Top with chopped scallions and serve.