Ram Wings (Rosemary, Ancho, Molasses Glazed Chicken Wings) – Acronymically Delicious
In case you’re not from around here, there's a big football game coming up, and the Los Angeles Rams are one of the teams involved. The other team shall not be named.
In addition to serving as this year's Super Bowl snack idea video, it’s also a great tutorial for the easiest of all chicken wing methods, and that would be the crowd pleasing, finger-messing “sticky wings.” The technique simply involves soaking them in a sweet, spicy marinade, baking them wet, and then tossing them with a finishing glaze.
That’s all there is to it, and this method will work no matter which spices, or sweeteners you go with. The sky’s the limits, and it just depending on what you like, and/or what you want to spell out. No matter what goes into yours, I really do hope you give them a try soon. Enjoy!
Ingredients for 4 large portions:
2 1/2 pounds chicken wing sections
2 teaspoons vegetable oil
3 teaspoons kosher salt
1 tablespoon finely minced rosemary
2 or 3 tablespoons ground ancho chili powder, or other chili powder*
1/2 teaspoon cayenne
3 tablespoons white distilled vinegar
3 tablespoons white distilled vinegar
1 or 2 tablespoons molasses (can substitute maple syrup, honey, or brown sugar)
- Bake at 400 F. for 45 minutes or until the bones come out clean
For the finishing glaze (use a clean bowl):
2 teaspoons molasses
1 tablespoon honey
1 teaspoon ancho chili powder
pinch of cayenne
pinch of salt
1 fresh juiced lime
* If you can't find ancho chili powder, you can use 4 parts paprika mixed with 1 part ground chipotle.
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* If you can't find ancho chili powder, you can use 4 parts paprika mixed with 1 part ground chipotle.