Spicy Rum Chicken Wings

Marinade: Combine the rum, lime juice, soy sauce, Fig Balsamic Vinegar, garlic, scallions, Baklouti Olive Oil, ginger, all spice, 2 tablespoons of Kosher salt and ½ teaspoon of 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 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 baked in the oven). Remove wings once cooked and toss in reduced marinade, place wings on the grill again until the sauce is caramelized (3-4 min). Top with chopped scallions and serve.