This garlic-molasses chicken wings recipe marinates wings in garlicky molasses, then bastes and slow-roasts them. Make plenty because they'll fly off the plate.
Ingredients
- 1.5 cups soy sauce
- 5 cloves garlic , minced
- 2 tablespoons molasses
- 2 tablespoons brown sugar
- 2 tablespoons honey
- 1 pinch garlic salt , plus more to taste
- 20 whole chicken wings , split
Instructions
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1
Whisk soy sauce, minced garlic, molasses, brown sugar, honey, and 1 pinch garlic salt together in a large bowl; pour 3/4 marinade into a resealable plastic freezer bag. Add wings, coat with marinade, squeeze out excess air, and seal the bag. Marinate wings in the refrigerator for 5 to 6 hours. Cover the bowl of remaining unused marinade with plastic wrap; refrigerate.
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2
Remove wings and bowl of unused marinade from the refrigerator 1 hour before baking.
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3
Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with aluminum foil; top with an oiled rack about 1/2-inch above surface of the foil.
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4
Remove wings from marinade, shaking off excess. Discard used marinade. Place wings on the rack, spaced about 1/2-inch apart.
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5
Bake in the preheated oven for 20 minutes. Baste wings with unused marinade. Repeat, baking and basting twice more, every 20 minutes, for a total of 1 hour. Flip wings and baste; bake 30 minutes more. Flip wings and sprinkle with garlic salt. Increase the oven temperature to 350 degrees F (175 degrees C). Continue baking 15 minutes more.
Nutrition Facts
Per serving
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