Sticky Molasses Chicken Wings

Short post today—time got away from me and I really want to get these super delicious and low effort wings out to you! I’m thinking ahead to how right they’d be for Father’s Day but the truth is that you don’t need to wait for a special occasion to enjoy them—-they’re easy enough to whip up for a fun and finger lickin’ weeknight dinner!


You know those nights when you’re craving barbecue but it’s raining cats and dogs or you just can’t manage the indoor/outdoor grilling coordination? These wings are the answer ‘cause they’re 100% baked in the oven. but look and taste like they just came off the grill. And as I mentioned already, they come together with very minimal work—perfect for busy times like these. While the wings are baking, you toss together the glaze and then simply pour it over the wings and let them caramelize for tons of gorgeous, sweet molasses stickiness!

Ok, enough chatter—you know what to do. Just make sure you have plenty of napkins!


Sticky Molasses Chicken Wings

Makes 6 servings

Prep Time: 15 minutes; Bake Time: 1 hour and 10 minutes


  • 3 pounds chicken wings

  • Kosher salt and black pepper

  • 1/2 cup molasses

  • 1/2 cup packed light brown sugar

  • 1/3 cup orange juice

  • 1/4 cup apple cider vinegar

  • 2 garlic cloves, grated on Microplane

  • Pinch or two of cayenne pepper

The Recipe

1. Preheat oven to 450ºF. Line a large rimmed sheet pan with parchment paper. Place the wings on the prepared pan and season with a couple of generous pinches of salt and pepper all over the chicken. Then arrange in a single layer, skin side up. Roast the chicken for 30 minutes, until the skin looks slightly charred and the chicken is cooked part way through.

2. While the chicken is cooking, mix the molasses, sugar, oj, vinegar, garlic, cayenne and and a teaspoon of salt in a small saucepan and bring to a boil, stirring often to dissolve the sugar. Lower the heat so that the mixture is at a low simmer and let cook for another 15 minutes, until it has reduced and is a thick sort of syrup.

3. Pour the syrup over the wings and toss them to coat, arranging them in a single layer again. Return to the oven and cook for 10 minutes. Then remove and spoon the syrup over the wings to coat them and cook for another 10 minutes. Repeat once more. Wings should look caramelized and slightly blackened.

4. Transfer to a serving platter with tongs, let sit for a few minutes and serve.

5. I haven’t doubled the recipe yet but I know it would work well. Also, these reheat really well so making ahead for a party would definitely be good too.


Note: Recipe adapted from Carla Hall’s Soul Food. I cut the ginger and cooked these a little longer too.

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