Mahogany Baked Chicken Wings
Baked chicken wings in a sweet mahogany glaze are a party hit. Balsamic vinegar, molasses, chili sauce plus a few more ingredients make the secret sauce.
Servings 12 servings
- 3 pounds chicken wings tips removed and/or drummettes
- ⅓ cup balsamic vinegar
- ½ cup honey
- ¼ cup molasses
- 2 Tablespoons chili sauce
- 1 teaspoon ground ginger
- 2 garlic cloves minced
- ¼ teaspoon salt
- 1 Tablespoon sesame seeds for garnish
- ½ cup green onion sliced thin for garnish
Add all of the ingredients, except for the chicken to a large plastic bag that seals. Combine ingredients by massaging the bag contents or use a spoon stir.
Add chicken to the bag and turn bag until the chicken is coated with marinade.
Marinate chicken in the refrigerator for at least one hour and up to two hours, turning the bag over half way through.
Preheat oven to 375 degrees F.
Bake chicken in the oven for 50 minutes or until the juices run clear.
Discard the marinade or bring it to a full boil for 3 minutes on the stove top and serve as a dipping sauce with the chicken.
Calories: 214kcal | Carbohydrates: 19g | Protein: 11g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 132mg | Potassium: 237mg | Sugar: 18g | Vitamin A: 150IU | Vitamin C: 1.8mg | Calcium: 35mg | Iron: 1.2mg