Ram Rosemary Ancho Molasses Wings Recipes
RAM (ROSEMARY, ANCHO, MOLASSES) WINGS
Flavored with rosemary, ancho, and molasses, these chicken wings honor this year's Super Bowl® teams, one being the Los Angeles Rams and the other which shall not be named. You'll use the easiest of methods to produce the most crowd-pleasing, finger-messing 'sticky wings.' The technique simply involves soaking wings in a sweet, spicy marinade, baking them wet, and then tossing them with a finishing glaze.
Provided by Chef John
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 5h
Yield 6
Number Of Ingredients 15
Steps:
- Place chicken wings in a bowl. Add oil, salt, rosemary, ancho chile powder, cayenne pepper, vinegar, and molasses. Toss with a spatula until thoroughly combined. Cover with plastic wrap and marinate in the refrigerator for 4 to 12 hours.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat.
- Spread wings out onto the baking sheet. Add any marinade left in the bowl.
- Roast in the preheated oven until meat pulls cleanly off the bone, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- While wings are baking, make the finishing glaze. Whisk molasses, honey, chile powder, salt, cayenne, and lime juice in a large bowl.
- Immediately transfer hot wings into the glaze. Toss until coated and let sit for 5 minutes. Toss briefly a second time. Plate the wings and serve with lime wedges and a pinch of ancho.
Nutrition Facts : Calories 198.2 calories, Carbohydrate 11.4 g, Cholesterol 39.6 mg, Fat 11.3 g, Fiber 2.1 g, Protein 13.4 g, SaturatedFat 2.8 g, Sodium 1027.6 mg, Sugar 6.4 g
RAM (ROSEMARY, ANCHO, MOLASSES) WINGS
Flavored with rosemary, ancho, and molasses, these chicken wings honor this year's Super Bowl® teams, one being the Los Angeles Rams and the other which shall not be named. You'll use the easiest of methods to produce the most crowd-pleasing, finger-messing 'sticky wings.' The technique simply involves soaking wings in a sweet, spicy marinade, baking them wet, and then tossing them with a finishing glaze.
Provided by Chef John
Categories Chicken Appetizers
Time 5h
Yield 6
Number Of Ingredients 15
Steps:
- Place chicken wings in a bowl. Add oil, salt, rosemary, ancho chile powder, cayenne pepper, vinegar, and molasses. Toss with a spatula until thoroughly combined. Cover with plastic wrap and marinate in the refrigerator for 4 to 12 hours.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat.
- Spread wings out onto the baking sheet. Add any marinade left in the bowl.
- Roast in the preheated oven until meat pulls cleanly off the bone, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- While wings are baking, make the finishing glaze. Whisk molasses, honey, chile powder, salt, cayenne, and lime juice in a large bowl.
- Immediately transfer hot wings into the glaze. Toss until coated and let sit for 5 minutes. Toss briefly a second time. Plate the wings and serve with lime wedges and a pinch of ancho.
Nutrition Facts : Calories 198.2 calories, Carbohydrate 11.4 g, Cholesterol 39.6 mg, Fat 11.3 g, Fiber 2.1 g, Protein 13.4 g, SaturatedFat 2.8 g, Sodium 1027.6 mg, Sugar 6.4 g
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