Flavored with rosemary, ancho, and molasses, these chicken wings honor this year's Super Bowl® teams, one being the Los Angeles Rams and the other which shall not be named. You'll use the easiest of methods to produce the most crowd-pleasing, finger-messing 'sticky wings.' The technique simply involves soaking wings in a sweet, spicy marinade, baking them wet, and then tossing them with a finishing glaze.

Recipe Summary

prep:
10 mins
cook:
45 mins
additional:
4 hrs 5 mins
total:
5 hrs
Servings:
6
Yield:
2 1/2 pounds of wings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
For the Finishing Glaze:

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes:

To get the most evenly sized sections, buy whole chicken wings and cut them yourself.

If you can't find ancho chili powder, you can use 4 parts paprika mixed with 1 part ground chipotle.

If you don't like taste of molasses, substitute with maple syrup, honey, or brown sugar.

Nutrition Facts

198 calories; protein 13.4g; carbohydrates 11.4g; fat 11.3g; cholesterol 39.6mg; sodium 1027.6mg. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/04/2019
Complex combination of flavors that ends up being very tasty. I was expecting more heat but maybe my (ordinary) chili powder was too old. There was still enough to get my lips tingling. It was easy enough to make and more fun than watching the Super Bowl. Read More
(1)
7 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/04/2019
Complex combination of flavors that ends up being very tasty. I was expecting more heat but maybe my (ordinary) chili powder was too old. There was still enough to get my lips tingling. It was easy enough to make and more fun than watching the Super Bowl. Read More
(1)
Rating: 5 stars
02/04/2019
Very tasty. The right combinations of sweet and savory with a good heat. Read More
(1)
Rating: 5 stars
05/29/2019
Not only does this taste delicious it's so easy to make. No turning in the oven. I laid down parchment paper before baking instead of the silpad. I've made this twice now and definitely recommend finding the ancho chile powder. The second time I made this I ran out and had to substitute half of the ancho with regular chili powder and it just wasn't the same. We like to serve ours with blue cheese and celery but they really don't need any dip- we just like to call that a vegetable side to make it a balance meal.;) Go Bears Read More
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Rating: 5 stars
04/20/2019
These are fantastic. I like them slightly better before tossing in the sauce again at the last stage but they are great either way. My wife prefers them with the extra sauce. I also use an air fryer to get them crisp but that is just preference. Chef John really knows his flavors. Read More
Rating: 5 stars
10/18/2020
Very good and easy. Not too spicy at all when regular chile powder was used. Could easily be doubled for a crowd and baked in batches. Read More
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