Ram (Rosemary, Ancho, Molasses) Wings

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.

• Preparation Time: 10 mins
• Cooking Time: 45 mins
• Total Time: 55 mins
• Calories: 198 Calories

Ingredients

• 1 pinch salt
• 2 teaspoons vegetable oil
• 1 tablespoon honey
• 1 lime, juiced
• 1 pinch cayenne pepper
• 1 lime, cut into wedges
• ½ teaspoon cayenne pepper
• 3 tablespoons white vinegar
• 2 teaspoons molasses
• 1 tablespoon minced fresh rosemary
• 2 tablespoons ancho chile powder
• 1 teaspoon ancho chile powder
• 2 ½ pounds chicken wing sections
• 3 teaspoons kosher salt
• 1 tablespoon molasses, or more to taste

Recipe Instructions

Step 1

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.

Step 2

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat.

Step 3

Spread wings out onto the baking sheet. Add any marinade left in the bowl.

Step 4

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).

Step 5

While wings are baking, make the finishing glaze. Whisk molasses, honey, chile powder, salt, cayenne, and lime juice in a large bowl.

Step 6

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.