Garlic Molasses Chicken Wings Recipes

SOY GARLIC CHICKEN WINGS

Soy Garlic Chicken Wings image

Juicy, sticky, garlicky and best of all, with only 5 ingredients! These crowd-pleaser oven-baked soy garlic chicken wings are solid side dishes to any meal and the perfect party food. With plenty of sauce to go around! Warning: addictive!

Provided by Genevieve

Time 1h

Number Of Ingredients 7

Ingredients

1 kg /2lbs chicken wings
5 tbsp soy sauce
3 tbsp brown sugar (or honey)
5 cloves garlic (minced)
1 tbsp oil (canola, sunflower, olive oil are all okay)
sesame seeds
green onions (finely sliced)

Steps:

In a large bowl, combine chicken wings marinade ingredients then mix in chicken wings.
Cover and place in the fridge to marinate for at least 30 minutes. (note 1)
15 to 20 minutes before you're ready to cook, take the wings out of the fridge and allow it to come to room temperature. (note 2) Meanwhile, preheat the oven to 220°C/430°F (200°C/400°F fan-forced).
With a pair of tongs, place wings onto a lined baking tray in a single layer (no overlapping) and bake for 15 minutes on the middle shelf of the oven. Reserve excess marinade.
Take the wings out of the oven, baste with reserved marinade. Place wings back into the oven, change oven setting to grill/broil on high (or 230°C/450°F) and grill for 5 minutes on the top shelf. (note 3)
Take the wings out of the oven again, turn wings over and grill for 5 more minutes or until the chicken skins blister and lightly charred.
Serve immediately.

Nutrition Facts : Calories 390 kcal, Carbohydrate 6.3 g, Protein 29.3 g, Fat 27.6 g, SaturatedFat 7 g, Cholesterol 119 mg, Sodium 1006 mg, Sugar 4.6 g, ServingSize 1 serving

SMOKY RUBBED CHICKEN WINGS WITH HONEY, BOURBON, AND MOLASSES SAUCE

Smoky Rubbed Chicken Wings with Honey, Bourbon, and Molasses Sauce image

I order chicken wings anytime I see them on a menu, and this recipe will make you realize just how incredible they can be. After a lot of trial and error, when I finally got the rub right I felt like I had unlocked a magic puzzle. There are a lot of ingredients in the rub, but they provide a perfect mix of sugar and spice, and the bourbon-spiked sauce coats the wings in yet another layer of bold flavor. If you prefer the grill to the oven, grill the wings over medium indirect heat (about 400 degrees F) for about 40 minutes, until they are almost done, before adding the sauce.

Provided by Chris Santos

Categories appetizer

Time 6h

Yield 6 servings

Number Of Ingredients 21

Ingredients

1 cup store-bought spicy barbecue sauce, such as Rattler BBQ Sauce
1 cup tomato ketchup
1/4 cup molasses (not blackstrap)
1/2 cup bourbon, preferably Maker's Mark
1/2 cup honey
2 tablespoons cider vinegar
1/3 cup packed light brown sugar
1 tablespoon kosher salt
1 tablespoon ground coriander seeds
1 tablespoon sweet smoked paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried thyme
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon hot red pepper flakes
3/4 teaspoon celery salt
3/4 teaspoon freshly ground black pepper
3/4 teaspoon cayenne pepper
1/4 teaspoon dry mustard
1/4 teaspoon garlic powder
5 1/2 pounds chicken wingettes (see Cook's Note)

Steps:

To make the sauce: Bring all of the ingredients to a boil in a medium saucepan over medium-high heat, whisking often. Reduce the heat to medium-low and simmer, whisking occasionally to discourage scorching, until lightly thickened and reduced by about one-quarter, about 30 minutes. Remove from the heat and let cool. (The sauce can be covered and refrigerated for up to 2 weeks.)
To make the rub: Whisk all of the ingredients together in a small bowl.
Put the wingettes in a very large bowl and toss with the rub. Divide the wingettes among two 1-gallon self-sealing plastic bags, seal, and refrigerate for at least 4 hours or overnight.
Position racks in the top third and center of the oven and preheat the oven to 400 degrees F. Line two 18-by-13-inch half-sheet pans with aluminum foil for easy cleanup.
Spread the wingettes out on the baking sheets, spacing them well apart. Roast the wingettes, turning the wings over and switching the positions of the baking sheets from top to bottom and front to back halfway through cooking, until the wings are crisp and cooked through, about 40 minutes. During the last 5 minutes, brush the wings with some of the sauce. Remove the wings from the oven.
Position a broiler about 8 inches from the source of heat and preheat the broiler on high. In batches, broil the wings to caramelize the sauce in spots, about 3 minutes. Serve hot, with any leftover sauce passed on the side.

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In a mixing bowl or large measuring cup, stir together the soy sauce, brown sugar, honey, garlic, and black pepper. Set aside.
Prepare the wings: Start by cutting off the wing tip by wiggling your knife edge at the joint “soft spot.” It should separate fairly easily, but if not, put the blade in place, then carefully but firmly hit the top of your knife to apply extra pressure. Repeat at the other wing joint, cutting through the skin to separate the small drumstick from the flat portion of the wing. This joint will require more pressure than the first—again, feel for the “soft spot.” Place the wings in a zip-top bag, then pour the marinade into the bag and seal it tightly, removing as much air as possible. Squish the marinade around the wings so that all sides are coated. Place the bag in a baking dish, then let wings marinate in the refrigerator for 12 to 24 hours, turning the wings periodically to redistribute the marinade and keep the chicken evenly coated.
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