Ram (Rosemary, Ancho, Molasses) Wings
2 ½ pounds chicken wing sections
2 teaspoons vegetable oil
3 teaspoons kosher salt
1 tablespoon minced fresh rosemary
2 tablespoons ancho chile powder
½ teaspoon cayenne pepper
3 tablespoons white vinegar
1 tablespoon molasses
or more to taste
2 teaspoons molasses
1 tablespoon honey
1 teaspoon ancho chile powder
1 pinch salt
1 pinch cayenne pepper
cut into wedges
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.
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