Molasses Chicken Wings
Every time I make this dish I rarely get a chance to eat it myself. Everybody grabs at them before I can even get from the kitchen to the dining room. Slow baking the wings in the oven allows for a lot of the oil to seep out, which is always a huge plus when we want the flavors of “junk food” without unnecessary fat and calories. The garlic and molasses create a mouth-watering sensation of savory and thick, luscious sweetness that will have you licking your fingers and begging for more. They are supposed to be appetizers but friends and I end up eating a whole plate by ourselves. Molasses Chicken Wings are the perfect appetizers for a food porn party!
Makes 36 Small Wings or Drumettes
18 chicken wings (approximately 4 pounds)
1/2 cup soy sauce
1/2 cup molasses
12 garlic cloves, finely minced
1/2 tablespoon paprika
1/2 tablespoon cayenne pepper
3/4 teaspoon salt
1/2 cup sweet chili sauce
1/3 cup dark Jamaican rum
1/2 cup water
3 tablespoons finely chopped parsley for garnish
Cut the tips off of the chicken wings; wash and drain thoroughly. Mix wings with all ingredients well; let marinate for 1/2 hour to overnight (if overnight, cover with plastic wrap) and set in refrigerator.
Preheat oven to 375 degrees. Line a baking sheet with aluminum foil and spread wings evenly; pour any remaining marinade over wings. Bake for 40 minutes then flip wings over using tongs; bake for another 30 minutes until marinade has become thick and wings are dark golden brown.
Turn oven to high broil; make sure baking sheet is on lower racks and broil wings for approximately 10 minutes or until slightly darkened and just crisp. Allow the wings to sit for 10 to 15 minutes before serving; sprinkle with parsley.