Molasses-Glazed Wings Molasses-Glazed Wings

Author: Canadian Living

These wings get a little kick from the chili flakes. For crispier wings, return the coated wings to a rack-lined tray and continue roasting for about 5 minutes. 

  • Portion size 24 servings
  • Credits : Canadian Living Holiday Cookbook: Fall 2009



In small saucepan, bring minced garlic, diced shallot, cider vinegar, molasses, soy sauce and hot pepper flakes to boil over medium-high heat, stirring often. Reduce heat and simmer until syrupy and reduced to 1/3 cup (75 mL), about 20 minutes; set aside. (Make-ahead: Let cool. Refrigerate in airtight container for up to 3 days. Rewarm.)

Meanwhile, cut tips off chicken wings at joint and discard; cut wings at remaining joint. Toss with oil, salt and pepper.

Arrange wings on rack on foil-lined baking sheet; bake in 400°F (200°C) oven, turning once, until crisp and juices run clear when chicken is pierced, about 45 minutes.

In large bowl, toss wings with sauce until coated.

Nutritional facts Per piece: about

  • Sodium 139 mg
  • Protein 5 g
  • Calories 69.0
  • Total fat 4 g
  • Potassium 95 mg
  • Cholesterol 15 mg
  • Saturated fat 1 g
  • Total carbohydrate 3 g


  • Iron 4.0
  • Calcium 1.0
  • Vitamin A 1.0
Share X

Molasses-Glazed Wings