Touchdown Wings

wings1

Wings – magnificent wings.  I love wings!  I don’t like getting my hands dirty but for wings I am willing to make the sacrifice.   Chicken wings is a great social food – you can bond with friends and family over wings.  However, you must add some liquid refreshment whether it be alcoholic libations or an icy cold soda … Icy Icy cold Cherry Coke with two cherries is my poison.  Wings, Coke, and a smile.  It’s always the simple things – am I right?

Touchdown Wings are simply Mahogany Wings with a couple of extras.  They are simple and easy – baked and not fried!

The taste is sweet, garlicky, sticky, with a smidge of heat. The finishing touch for these wings is the broiler so you can achieve the crispiness like fried wings.

Touchdown Wings

Adapted from All Recipes: Mahogany Chicken Wings

2 lbs chicken wings, split (or wingettes if you can find them)
1/3 cup soy sauce, low sodium
1/3 cup honey
1/8 cup molasses
2 T. Barbecue Sauce
1 T. Sweet Chile Sauce
1 T. Rice Wine Vinegar
1 T. water
½ t. ginger, minced
1 clove of garlic, finely chopped

Directions
In a medium size bowl add soy sauce, honey, molasses, barbecue sauce, chile sauce, water, ginger, and garlic. Whisk until all ingredients are mixed together; set aside.
In a large size Ziploc bag place the chicken wings that have been split and cleaned.  Add liquid mixture and seal Ziploc and refrigerate for two hours.  Give the Ziploc bag a shake every 30 minutes.
Preheat your oven to 375 degrees Fahrenheit.
In a large baking dish ( you can either line baking dish in foil for easy clean up or not – your choice) place the wings along with the marinade/sauce.   Bake the wings for 50 minutes.   Every 15 minutes coat the wings with the marinade/sauce with either a spoon or pastry brush.  You want the sauce to adhere to the wings which will be easier since the marinade/sauce will thicken as it bakes.  Also during the baking process remember to turn the wings once.
After baking for 50 minutes remove wings from the oven and give the wings a final coat of the marinade/sauce.  Set your broiler to High.   Place the wings in the broiler for approximately 5 minutes … every broiler is different so you will need to monitor this process.  When the wings start to get a crispy finish you will want to remove from the broiler and turn the wings and place them back in the broiler for another 5 minutes before removing.
Serve your wings with your favorite sauce accompaniment.  I used a BBQ Ranch Sauce, which is simply one part BBQ sauce to two parts Ranch dressing.

Happy Eatings!