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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.
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Marinate 1 hour
Total Time 1 hour
Servings 12 servings
Calories 214kcal


  • 3 pounds chicken wings tips removed and/or drummettes
  • 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