Sticky Chicken Wings
Recipe GLPR6c95b0a1c01169
Tender chicken wings glazed with a savory-sweet marinade of molasses, garlic, lemon, and warm spices, then pan-roasted until golden and caramelized. The sticky coating creates a richly flavored bite with hints of cinnamon and thyme. Perfect as an appetizer, snack, or main course.
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Ingredients
2 lbs chicken wings
4 cloves garlic, minced
¼ cup grape molasses
2 tablespoons lemon juice
1½ tablespoons olive oil
1 teaspoon dried thyme
½ teaspoon chili powder
⅛ teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon black pepper
Directions
In a small bowl, whisk together the minced garlic, grape molasses, lemon juice, olive oil, dried thyme, chili powder, cinnamon, salt, and black pepper until the mixture is smooth and well blended.
Place the chicken wings into a resealable plastic bag and pour the entire marinade mixture over them. Seal the bag and shake vigorously for 1-2 minutes to coat all wings evenly. Place the bag in the refrigerator and allow the wings to marinate for at least 2 hours, shaking occasionally.
Preheat a cast iron skillet over medium-high heat. Remove the wings from the bag, reserving the marinade. Carefully place the wings in the hot pan and roast for 5 minutes until the bottom begins to brown.
Using tongs, flip the wings over and roast for another 5 minutes. Continue turning the wings every few minutes, allowing each side to develop color.
After the initial 10 minutes, continue roasting and turning the wings occasionally for 15-20 minutes more, until they reach an internal temperature of 165°F and are golden brown and caramelized.
If the wings begin to stick to the pan, drizzle the reserved marinade over them to help them cook without sticking and to build up the glaze.
Transfer the sticky chicken wings to a serving platter and serve immediately while hot.
