Ram Rosemary Ancho Molasses Wings Recipes

RAM (ROSEMARY, ANCHO, MOLASSES) WINGS

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.

ROASTED CHICKEN WITH LEMON AND ROSEMARY

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Combine chicken, onion, lemon slices, garlic, and rosemary together in a large bowl. Drizzle olive oil and sprinkle salt and black pepper over the chicken mixture; toss to coat. Spread chicken mixture out in the bottom of a baking dish.
• Bake in the preheated oven until no longer pink at the bone and the juices run clear, 45 to 50 minutes. An instant-read thermometer inserted into the thickest part of a thigh, near the bone, should read 165 degrees F (74 degrees C).