Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
The Best Marinade for Chicken Wings
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- Level: Easy
- Total: 3 hr 10 min (includes marinating time)
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 583
- Total Fat
- 34 g
- Saturated Fat
- 9 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 1 g
- Sugar
- 22 g
- Protein
- 41 g
- Cholesterol
- 252 mg
- Sodium
- 757 mg
This marinade channels your favorite barbecue flavors: sticky, sweet and tangy, with just a hint of heat. Marinate the wings for at least two hours so they soak up all the flavor--and if you’ve got time, let them marinate overnight. You can also make these wings in an air fryer or on the grill.
- Level: Easy
- Total: 3 hr 10 min (includes marinating time)
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 583
- Total Fat
- 34 g
- Saturated Fat
- 9 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 1 g
- Sugar
- 22 g
- Protein
- 41 g
- Cholesterol
- 252 mg
- Sodium
- 757 mg
Ingredients
Directions
- Whisk the chili sauce, maple syrup, molasses, vinegar, mustard, olive oil, soy sauce, chili powder, cumin, cayenne, garlic and 1 teaspoon salt in a large bowl. Remove half of the marinade to a separate container to reserve for roasting and serving, then cover and refrigerate.
- Add the wings to the remaining marinade in the large bowl and toss well to coat them evenly. Cover and refrigerate at least 2 hours and up to overnight.
- Preheat the oven to 400 degrees F. Line 2 baking sheets with foil and set baking racks over top.
- Divide the chicken wings between the prepared baking sheets and roast for 25 minutes. Set aside about 1/4 cup of the reserved marinade in a bowl. Brush the wings liberally with some of the remaining marinade, then flip them and brush again. Rotate the baking sheets from top to bottom and continue to roast until the wings are tender and a deep mahogany, 20 to 30 minutes, depending on size. Toss the wings in the bowl with the remaining marinade and serve immediately.
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