My F&W
quick save (...)
Chicken Wings with Molasses Barbecue Sauce
© John Kernick

Chicken Wings with Molasses Barbecue Sauce

  • TOTAL TIME: 1 HR 15 MIN plus 14 hr marinating
  • SERVINGS: 4 to 6

These super-flavorful crusty wings come from Adam Perry Lang, founder of NYC’s Daisy May’s BBQ and author of Charred & Scruffed. They are fantastic with or without Lang's sweet-and-sticky barbecue sauce.

  1. 3 cups freshly squeezed orange juice
  2. 1 cup freshly squeezed lime juice
  3. 1/2 cup sea salt or kosher salt
  4. 8 garlic cloves, smashed
  5. 2 tablespoons sugar
  6. 2 tablespoons soy sauce
  7. 2 tablespoons dried oregano
  8. 1 tablespoon black peppercorns
  9. 2 lemons, halved
  10. 1 teaspoon ground cumin
  11. 5 1/2 pounds chicken wings—wing tip discarded, wings separated at the joints
  12. 2 tablespoons garlic salt
  13. 1 tablespoon freshly ground black pepper
  14. 1 teaspoon cayenne pepper
  15. 1/4 cup chopped scallion, for garnish
  16. 1/4 cup cilantro leaves, for garnish
  17. Molasses Barbecue Sauce, for serving
  1. In a large pot, combine 1 quart of water with the orange juice and lime juice, salt, smashed garlic, sugar, soy sauce, oregano, peppercorns, lemon halves and cumin and bring to a boil. Let the marinade cool to room temperature.
  2. Add the chicken wings to the marinade, cover and refrigerate for 14 to 16 hours.
  3. Light a grill. In a small bowl, combine the garlic salt with the black pepper and cayenne. Remove the chicken wings from the marinade and pat them dry with paper towels. Sprinkle the wings with the seasoning salt and grill over moderately high heat, turning often, until charred and cooked through, about 30 minutes.
  4. Transfer the chicken wings to a serving platter and sprinkle with the scallions and cilantro. Serve the Molasses Barbecue Sauce at the table.
Notes Variation: Light a hardwood charcoal fire. The coals are ready when they have a strong red glow and a thin coating of white ash. Working in batches, put the marinated chicken wings in a hinged grill basket, leaving space between them. With a hair dryer or chimney bellow, blow as much ash as possible from the coals. Set the grill basket directly on the hot coals and cook the wings for 3 minutes. Turn the basket and cook for 3 minutes. Repeat twice more (a total of 18 minutes) until the wings are nicely charred and cooked through.

Suggested Pairing

The sweet, rich molasses sauce here calls for a wine with dark-berry flavors, like Malbec.

You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.