Hot Molasses Chicken Wings Recipe

Ingredients

Directions

Grilled Wings

1. Clean grill grates and preheat grill to medium-high heat (400°/450° F).
2. Dry the wings and place them in a bowl.
3. Drizzle the canola oil over the wings and toss to coat.
4. In a small bowl, whisk together the salt, smoked paprika and pepper then sprinkle over the wings and toss to coat.
5. Place chicken wings over direct heat: 8-12 minutes for flats and 12-16 minutes for drums, flipping halfway through the cooking time. Wings should reach an internal temperature of 160°F. For an accurate reading, do not touch the bone with the thermometer.
6. Remove from grill and let rest for 5 minutes – the internal temp will continue to rise while resting. The wings are ready when they reach an internal temperature of 165°F.

 

 

Hot Molasses

1. In a small saucepan, combine all the hot molasses ingredients.
2. On medium-low heat, whisk the mixture together and bring to a low boil.
3. Reduce the heat and simmer, stirring occasionally, for 2 minutes.
4. Remove from heat.
5. When wings are done, place them in a large bowl and drizzle the hot molasses over them; toss to coat.

 

Alternative Cooking Method

Baked Wings

1. Preheat oven to 400°F. Line a large baking sheet with foil and set a wire rack on the foil. Generously spray the rack with cooking spray.
2. Dry the wings and place them in a bowl.
3. Drizzle the canola oil over the wings and toss to coat.
4. In a small bowl, whisk together the salt, smoked paprika and pepper then sprinkle over the wings and toss to coat.
5. Place wings on the prepared wire rack and bake for 30 minutes.
6. Turn wings over using tongs and bake an additional 15-30 minutes, depending on the size of the wings or until they’ve reached an internal temperature of 165°F.

Tips

*Sauce will thicken upon cooling

*Store in an airtight container at room temperature for up to 7 days or refrigerate for 1 month

*If sauce thickens too much after refrigeration, gently reheat