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Ram (Rosemary, Ancho, Molasses) Wings

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Ram (Rosemary, Ancho, Molasses) Wings



Ingredients :

  • 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
  • 1 lime
  • juiced
  • 1 lime
  • cut into wedges
  • Methods :

  • 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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