Crispy Oven Baked Wings

These wings are so crispy and the best part is that you don’t need a deep fryer to enjoy them!

When it comes to the spice rub, you have several options depending on your taste. You can substitute the Butcher’s Blend Salt and PA Pepper for any of the following seasonings



  1. Preheat oven to 250°F.
  2. Line a cookie sheet with aluminum foil. Place a oven-safe rack on top of cookie sheet.
  3. In a large bowl, use your hands to toss the flats and drumettes with the baking powder, spice rub and PA Pepper Blend until chicken is evenly coated. But do not add extra baking powder. Just mix them so they all have some.
  4. Place wings on the rack in single layer. Transfer rack and cookie sheet to the oven and cook for 30 minutes. This baking at a low temperature dries the wings out and allows the baking powder to penetrate.
  5. After 30 minutes, leave the wings in the oven but raise the heat to 425°F. Continue to cook until brown and crispy, 40-50 minutes.
    Do not flip the wings over during the cooking process
  6. Take wings out and let rest 5 minutes.

When the wings are done being rested, you have some options to finish them. You can certainly eat them just the way they are or you can toss them in some sauce. For social gatherings, it’s always fun to serve a few different flavors. Here are just a few suggestions to get you started.

Classic Bread Dip

There is nothing better than freshly baked bread and a classic dipping blend. There are many variations and they are all amazing, our classic house blend is perfect as an appetizer or accompaniment to any dish.

Extra Virgin Olive Oil is a key component for this recipe but you have many options. We like to use a Robust Varietal Extra Virgin Olive Oil for it’s smooth taste with a nice peppery finish but almost any flavored oil will also work just as well.

The sky is the limit when choosing a Balsamic to vary the flavor of the blend. Traditional Balsamic is the most popular to use but savory flavors also work really well. Some great alternatives are Garlic, Onion and Rosemary or Fig.

This dipping blend also makes a great salad dressing and you can experiment on the ingredient ratios for a sweeter or more robust blend.



  • In a small bowl, pour spice blend and top with olive oil. Mix well with a fork and let sit for at least 5 minutes
  • After the spices have absorbed some of the oil, add the balsamic and stir one more time.

We also have Gift Sets that accompany this recipe, each set contains everything you need to make the recipe with enough to spare to make multiple servings.

Pickled Beet Eggs

Old Fashioned Pickled Eggs by Shannon

Submitted by: Shannon Schuler

This is a family recipe, passed to me by my Grandmother, who used to make these a few times a year. They would never last very long! 
I have since modified it by replacing the regular vinegar she used, with the delicious Lambrusco vinegar, supplied by Oil and Spice Co. 
It adds such a delicious sweet tang to the eggs, I now deem it irreplaceable. I know my Grandmother would definitely approve!
Great for trying to figure out what to do with all those leftover Easter eggs as well!


  • Large ball canning jar, or canister that can hold 1 to 1 and 1/2 gallon
  • Approximately 18 eggs ( depending on size you choose ) I always go with large
  • 2 cans of red beets, with juice
  • 1 large white onion
  • 1 cup of white sugar
  • 1 375ml bottle of Lambrusco Fruit vinegar
  • Approximately 4 or 5 cups of extremely hot water 


  • Hard boil your eggs, and peel them. Do not cool them completely though, this will slow the absorption rate of the pickling brine.
  • Slice the white onion and place it into the large canister.
  • Pour one can of beets, including juice into the jar.
  • Add the cup of sugar and the Lambrusco, and one cup of the hot water, and stir.
  • Add in your eggs, and the remaining can of beets, juice included.
  • Gently stir, and fill remaining space in jar with hot water.
  • Refrigerate for at least a week to get the full robust flavor into your eggs.

Super easy, and always a hit ! 🙂

Seared Ahi Tuna

This is a very simple and affordable way to impress any guest. Our’s uses NY Everything Bagel Seasoning to add a great flavor. Most grocery stores carry Ahi or also known as Yellow Fin Tuna in the frozen section.

Serve this dish with some Wasabi Ponzu Sauce and Pickled Ginger. You can find these items in the Asian section of most supermarkets. We prepared our sauce using Lemon Ponzu, Wasabi Paste to taste and a splash of our Toasted Sesame Lemongrass Ginger Oil.



  1. Defrost the Tuna Steak, rinse under cold water and pat dry.
  2. Spread NY Everything Bagel seasoning out on a plate.
  3. Coat Tuna with Meyer Lemon Extra Virgin Olive Oil.
  4. Coat Tuna with the Bagel Seasoning on all sides.
  5. Heat some Meyer Lemon Oil in a non-stick pan over medium heat.
  6. Sear the Tuna Steak on all sides, roughly 2 minutes per side.
  7. When finished on all sides, remove the Tuna and place it in the refrigerator to cool.

Vegetable Dip

This recipe applies to all of our Dipping Blends. Depending on the flavor you choose, these dips are great for Vegetable Platters, Chip and Pretzel Dips.

Vegetable Dip
Serves 8

4 Tablespoons of Dip Blend (View Available Blends)
1 1/4 Cups of Sour Cream
3/4 Cup Mayonaise
1 Tablespoon of Lambrusco Vinegar (*Optional)
1 Lemon Wedge (*Optional)


Mix 4 Tbs of Dipping Blend with 1 1/4 cup of sour cream and 3/4 cup of mayo.

*For some zing, squeeze in a bit of lemon juice or add a splash of vinegar. If you like your dips on the sweet side, add 1 Tbs of White Balsamic.

Try and prepare the dip at least an hour before your guests arrive, that way it has time to let the flavors come together.


These are just some of the wonderful dipping blends that we have

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Spinach & Artichoke Dip


Spinach & Artichoke Dip
Serves 8

1 Small Onion, Chopped
2 Tsp Shallot and Garlic EVOO
1/2 Cup Canned Artichoke Hearts, Chopped
10oz Package Frozen Spinach (Thawed, Drained and Chopped)
1/2 Cup Sour Cream
2 TBS Mayonnaise
1/3 Cup Parmesan Cheese
1 8oz Package of Cream Cheese, Softened
3 Tbs S.A.L.T. Sisters Salsa di Parma Dip
Butter for greasing
1 Tsp (Or to taste) S.A.L.T. Sisters Dragon’s Breath Rub


Preheat oven to 350°.

In a small pan, heat EVOO over medium heat, add onions and saute until soft.

In a medium bowl combine all ingredients and mix well. Lightly grease a medium baking dish with butter. transfer dip mixture into dish. Bake for 15-20 minutes until heated through.

Serve with pita bread, tortilla chips or crackers.


Whisky Peach Meatballs


Whiskey Peach Meatballs
Serves 8

1 Lb Ground Beef (or Ground Chicken)
1 Cup Onion (Finely Chopped)
1 Egg
1/2 Cup Panko Breadcrumbs
1/4 Cup Whole Milk
1/4 Tsp Freshly Ground Pepper
1 Tsp Sea Salt
1/2 Tsp S.A.L.T. Sisters Dragon’s Breath Rub

2 Cups Peach Preserves
1/2 Cup Whiskey (We prefer JD Honey)
3 Tsp All-Purpose Rub

MEATBALLS – Preheat oven to 400°. Mix all ingredients in a bowl and shape into 1” balls. Place in an ungreased 13” X 9” pan. Bake uncovered for 20 minutes, turning once halfway through cooking.

SAUCE – Combine all of the ingredients in a large saucepan and simmer for 5 minutes. Add Meatballs, gently stirring to coat them with the sauce, then simmer an additional 5 minutes.

*Orange Marmalade is also a great flavor to use.




Makes 2 cups (Depending on the size of the Avocados)

3 ripe avocados, halved, seeded and peeled
1/8 Cup Jalapeno Pure Olive Oil
6oz Cream Cheese (Softened)
1 TBS Sour Cream
1 small ripe plum tomato, seeded and finely chopped
2 TBS finely chopped Red Onion
2 garlic cloves, minced
3 TBS fresh cilantro, chopped
1-2 tsp s.a.l.t. sisters Mojo Seasoning, to taste
juice of 1 lime

Place the avocados in a bowl and mash with a fork or a potato
masher. Reserve half of the mashed Avocado, Tomato and Onion. Add the remaining ingredients to a food processor and blend well. Taste, adding more seasoning or lime juice as necessary. When finished add remaining Avocado, Tomatoes, Onions and extra fresh cilantro then mix with a spoon.
Serve with toasted or grilled bread, or tortilla chips.