Bourbon Molasses Glazed Chicken Wings
You can bake these a day ahead, cover, and refrigerate overnight. Just before serving, reheat the wings for about 5 to 10 minutes in a preheated 400ºF oven, until hot, and then toss with the spicy sauce.
Directions
Place a rack in the middle of the oven and preheat the oven to 475ºF.
Mix the oil, cayenne, salt, and pepper together in a large bowl. Pat the chicken wings dry using paper towels, then toss them in the oil mixture to coat.
Place the wings on a large baking sheet and bake for 15 minutes (20 minutes for legs). Carefully flip the chicken over and cook for another 10 minutes, or until the chicken is well browned and cooked through.
Meanwhile, whisk the ketchup, molasses, bourbon, and hot sauce until blended in a large bowl. Remove the chicken from the oven, drain off the excess oil, and pour the ketchup sauce over the wings, making sure to coat them thoroughly. Place the wings on a platter and serve hot or at room temperature
What's Needed:
¼ cup olive oil
¼ teaspoon cayenne pepper
½ teaspoon salt
¼ teaspoon freshly ground pepper
2½ pounds chicken wings, small legs (drumettes), or boneless thighs (skin on) about 16 pieces
¼ cup ketchup
¼ cup molasses
3 tablespoons bourbon
½ to 1 tablespoon hot sauce, to taste
Recipe brought
to you by Amy Tobin
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