I love wings every once in a while, but I’m a really picky bint when it comes to them.
Old school wings tend to be a bit slimy and new school, breaded wings tend to be too bready, overpowering the meat.
I also find that most sauces are either overly sweet or overly vinegary or just taste like burning.
At some point, I discovered the power of making my own BBQ/wings sauces and have barely looked back. This wings method + sauce combo ticks all of the boxes: they’re a little sweet, a little sticky, a little crispy, a little smokey and really, really delicious.
Timing alert: You want to start this a good two hours (preferably the day before) you plan to cook them.
What you need:
- 1 kg chicken wings
- Approximately 1 cup of dark soya sauce for marinating
- 1/4 cup of corn starch
- 1 small cooking onion
- 1/4 cup of chipotles in adobo (tweak the heat: more chipotles make it hotter and more adobo make it less hot. I tend toward half and half for this recipe)
- 1/4 cup of molasses
- 4 cloves of garlic
- 2 tbsp dried thyme flakes
- 2 tbsp light soya sauce
- 2 tsp dried ginger
- 2 tbsp vegetable oil
- Juice of two limes
What you do:
- In a large freezer bag, toss the chicken in the cup of dark soya sauce to marinade for at least two hours prior to cooking, overnight is preferred.
- Toss all of the remaining ingredients except the corn starch into a food processor or blender and blend until smooth.
- Preheat the over to 475.
- Lay out two baking sheets with baking racks.
- Roll one or two wings at a time in the corn starch until lightly coated and place on baking racks until all of the wings are coated.
- Place the wings in the oven and reduce the oven temperature to 400.
- Bake for 20 minutes and turn.
- Do not be alarmed: Your wings will turn very dark, but they are not burning, it’s just the soya sauce coming through the coating.
- Bake for another 15 minutes and, in a large bowl, toss the wings in the sauce until well-coated.
- Return the wings to the baking trays and back for another 15 minutes until nicely glazed.
- Do not be alarmed again: This is a very dark sauce so the wings go almost black. They’re probably not burning unless your oven runs really hot.