Chicken Wings with Molasses Barbecue Sauce

Food & Wine
Chicken Wings with Molasses Barbecue SauceRecipe
Photo: John Kernick
These super-flavorful crusty wings come from Adam Perry Lang, founder of NYC's Daisy May's BBQ and author of Charred & Scruffed. They are fantastic with or without Lang's sweet-and-sticky barbecue sauce.
4 to 6


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3 cups orange juice, freshly squeezed
1 cup lime juice, freshly squeezed
1/2 cup sea salt or kosher salt
8 cloves garlic, smashed
2 tablespoons sugar
2 tablespoons soy sauce
2 tablespoons dried oregano
1 tablespoon black peppercorns
2 lemons, halved
1 teaspoon ground cumin
5 1/2 pounds chicken wings, wing tip discarded, wings separated at the joints
2 tablespoons garlic salt
1 tablespoon freshly ground black pepper
1 teaspoon cayenne pepper
1/4 cup scallion, chopped, for garnish
1/4 cup cilantro leaves, for garnish


Total: 1 Hour, 15 Minutes

In a large pot, combine 1 quart of water with the orange juice and lime juice, salt, smashed garlic, sugar, soy sauce, oregano, peppercorns, lemon halves and cumin and bring to a boil. Let the marinade cool to room temperature.

Add the chicken wings to the marinade, cover and refrigerate for 14 to 16 hours.

Light a grill. In a small bowl, combine the garlic salt with the black pepper and cayenne. Remove the chicken wings from the marinade and pat them dry with paper towels. Sprinkle the wings with the seasoning salt and grill over moderately high heat, turning often, until charred and cooked through, about 30 minutes.

Transfer the chicken wings to a serving platter and sprinkle with the scallions and cilantro. Serve the Molasses Barbecue Sauce at the table.

Created date

May 2013