Friday, January 25, 2019

Ram Wings (Rosemary, Ancho, Molasses Glazed Chicken Wings) – Acronymically Delicious

Overly contrived recipes are usually a bad idea, but these rosemary, ancho, and molasses glazed chicken wings really did come out very well, despite the fact that those ingredients were only chosen because they spelled out the word, “ram.” 

In case you’re not from around here, there's a big football game coming up, and the Los Angeles Rams are one of the teams involved. The other team shall not be named.

In addition to serving as this year's Super Bowl snack idea video, it’s also a great tutorial for the easiest of all chicken wing methods, and that would be the crowd pleasing, finger-messing “sticky wings.” The technique simply involves soaking them in a sweet, spicy marinade, baking them wet, and then tossing them with a finishing glaze.

That’s all there is to it, and this method will work no matter which spices, or sweeteners you go with. The sky’s the limits, and it just depending on what you like, and/or what you want to spell out. No matter what goes into yours, I really do hope you give them a try soon. Enjoy!


Ingredients for 4 large portions:
2 1/2 pounds chicken wing sections
2 teaspoons vegetable oil
3 teaspoons kosher salt
1 tablespoon finely minced rosemary
2 or 3 tablespoons ground ancho chili powder, or other chili powder*
1/2 teaspoon cayenne
3 tablespoons white distilled vinegar
1 or 2 tablespoons molasses (can substitute maple syrup, honey, or brown sugar)
- Bake at 400 F. for 45 minutes or until the bones come out clean

For the finishing glaze (use a clean bowl):
2 teaspoons molasses
1 tablespoon honey
1 teaspoon ancho chili powder
pinch of cayenne
pinch of salt
1 fresh juiced lime

* If you can't find ancho chili powder, you can use 4 parts paprika mixed with 1 part ground chipotle.
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21 comments:

X said...

Rosemary, Agave syrup (if you don't like molasses), and Mexican Spices (which coincidentally are cumin, cayenne, paprika, dried oregano, garlic and onion powder) would give you RAMS wings!

Tihai ck said...

chef John, I haven't made them yet and I think they are delicious ,

Unknown said...

Speaking of chicken Chef John, I totally wanted to make chicken salad (you know, with mayo and veg) the other day and to my despair there was no such recipe from Food Wishes that I could find! I managed regardless, but I think that would be a great episode!

Unknown said...

Great-looking recipe, Chef John!

One possible alternative: marinate your wings with paprika, ancho chile powder, and turbinado sugar. PATS wings!

Deatz said...

Hi Chef John,
General comment here not specific to the video/recipe, but I absolutely love the channel/blog! Your recipes are absolutely amazing! I wanted to ask if perhaps you had a recipe for Paris-Brest, it is a desert I would love to have a recipe for/ see made. Thanks again for the amazing blog and channel!

Unknown said...

Hey Chef John, I love your channel and have watched almost all your videos! You've inspired me to spend time learning how to cook because you make it all look so easy!

On this recipe I noticed that you use distilled white vinegar in the video, but it is not listed on the blog. Is that a mistake or did you decide the recipe doesn't need it?

@clebergmobiletherapies said...

Making for our Sunday Night dinner! My wife already gave me the go-ahead. 😉 I'll post a picture on Instagram @clebergmobiletherapies. Thank you! Our family loves chicken wings and I'm sure these will be a hit! Lots of love. - Joshua

@clebergmobiletherapies said...

Thank you!

Unknown said...

The marinade ingredient list is missing the vinegar.
And I think taste had somethin to do with the choice of RAM seasoning. Otherwise, we might have ended up with Rice, Almond & Millet Wings. Or Rutabaga, Artichoke & Manioc Wings. Raisin, Anchovy & Mustard Wings. There are many ways the chances of success could be lowered!

DD said...

Would fried rosemary work? If so would the amount be adjusted? Halved?

DD said...

Would dried rosemary work? How would the quantity change, halved?

Dawn DeMeo Photography said...

Great idea! We’ll gladly chew on the bones of our enemies in our living rooms while #TB12 does the same on the field.
Love, New England

peter crocker said...

Oh come on chef John it's not our fault nobody can beat us, great idea for wings though

Unknown said...

Greetings Chef John! Just wanted to point out that you are missing white distilled vinegar in your ingredients list for this recipe.

Unknown said...

GO PATS!

Rod said...

Chef John, I just spent a lot of time making fresh ancho from scratch. looks great. I will make your RAM wings for my friends on super bowl Sunday. I am a Chief's fan can you come up with a wings dish for them next year? Thanks for all that you do! I ENJOY all that you do!

Kathleen Whipple said...

This came out so good! I served them at a dinner party and it was a big hit!! Thanks

Maverick said...

I just made these and they're delicious!

Alison said...

This recipe was delicious, and much better than I anticipated.

I have been following Chef John since the beginning of high school and I'm near the end of college now. This recipe was exactly what I needed to spice up my appetite as I'm tempted to eat out and I had drumstick I didn't know WHAT to do with.

This is a quick, easy, versatile recipe. I'm amazed Chef John has been creative for so many years. I honestly haven't found a food blog I've enjoyed more!

Get out of your shell and give these recipes a try! (:

Unknown said...

I followed this technique today and my chicken wings turned out AMAZING! I've never had such good baked wings. The skin was crispy and I kid you not, they were quite similar to deep fried chicken wings. I tossed them with 1 tbsp of baking powder right before baking to ensure maximum crispiness and baked them on on parchment paper. Mine also took about 45 mins. I couldn't taste the baking powder at all. I used totally different spices and finishing sauce, but like I said, I followed the technique combined with his other recipe using baking powder. I highly recommend trying this!

DarkGigas said...

I am a highly verbal convert to your oven baked wing method. I love it. But I have 2 special wing types I've had that i cannot for the life of me figure out how to recreate. A local chain that has a double fried wing. They fry it, coat it in their hottest sauce and fry again. Makes delicious mellow wings that are extra crispy. The other one is from my hometown in florida. An italian restaurant that has a slightly sticky, spicy tomato sauce on it. Do you have any suggestions?