The sauce on these wings is yummmmmmmmmooooooo!
I kind of cheated because I bought chili sauce already made instead of making it from scratch. I'm trying to do everything from it's most basic form but there's only so much a girl will do for chicken wings.
I tried to stick with the Super Bowl theme. What screams football more than chicken wings and beer?
These wings would be awesome grilled or fried. I baked them after marinating them in the sauce.
The next day I used the same sauce to bake up some chicken breasts for salads.
Yeah, the sauce is that good.
Laura hates chicken wings so that's why a second appetizer was required. She says they remind her too much of the original animal form. Whatever! She ate the little chicky's wing anyway.
Eat them.
And in the words of Matthew, my friend Sheila's son, (who you should all vote for on the link below - after watching the video of course) "TRY THIS. LICK MY FINGER AND TRY."
http://woobox.com/y2qdsz/vote/for/1937751
No but seriously, make the sauce. TRY IT!
Mahogany Chicken Wings
serves 12 as an appetizer
3 pounds of chicken wings (tips removed) and/or drummettes
1/3 cup balsamic vinegar
1/2 cup honey
1/4 cup molasses
2 Tablespoons chili sauce
1 teaspoon ground ginger
2 garlic cloves, minced
1/4 teaspoon salt
1 Tablespoon sesame seeds for garnish
1/2 cup green onion, sliced thin for garnish (I didn't do this but YUM)
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.
(recipe found here)
nommmmmmmm
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