Ram Wings (Rosemary, Ancho, Molasses Glazed Chicken Wings) – Acronymically Delicious

Overly contrived recipes are usually a bad idea, but these rosemary, ancho, and molasses glazed chicken wings really did come out very well, despite the fact that those ingredients...
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Overly contrived recipes are usually a bad idea, but these
rosemary, ancho, and molasses glazed chicken wings really did come out very well,
despite the fact that those ingredients were only chosen because they spelled out
the word, “ram.” 

In case you’re not from around here, there’s a big football game
coming up, and the Los Angeles Rams are one of the teams involved. The other
team shall not be named.

In addition to serving as this year’s Super Bowl snack idea video,
it’s also a great tutorial for the easiest of all chicken wing methods, and
that would be the crowd pleasing, finger-messing “sticky wings.” The technique
simply involves soaking them in a sweet, spicy marinade, baking them wet, and then tossing
them with a finishing glaze.

That’s all there is to it, and this method will work no
matter which spices, or sweeteners you go with. The sky’s the limits, and it just
depending on what you like, and/or what you want to spell out. No matter what
goes into yours, I really do hope you give them a try soon. Enjoy!

Ingredients for 4 large portions:

2 1/2 pounds chicken wing sections

2 teaspoons vegetable oil

3 teaspoons kosher salt

1 tablespoon finely minced rosemary

2 or 3 tablespoons ground ancho chili powder, or other chili
powder

1/2 teaspoon cayenne

2 tablespoons molasses (can substitute maple syrup, or honey)

– Bake at 400 F. for 45 minutes or until the bones come out
clean

For the finishing glaze (use a clean bowl):

2 teaspoons molasses

1 tablespoon honey

1 teaspoon ancho chili powder

pinch of cayenne

pinch of salt

1 fresh juiced lime

–>



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