These chicken wings made with soy sauce and molasses are sweet, salty and sticky at the same time. We will bake them first and then toss them in the reduced sauce.
I like cutting my chicken wings into three parts when I am cooking them. I separate them at the joints and reserve the flat ends for future use. I generally will freeze them and use them for chicken stock. I only use the drumette and the meatier flat part.
If you are using frozen chicken wings please make sure they are completely thawed before you start cooking them. You also want to dry the wings very well before cooking them so they crisp and not steam in the oven.
Another important point is that you do not pile the wings up in your pan. You want to have them in a single layer. Again, this is to assure that they brown appropriately.
Finally, once you toss the cooked wings in the reduced sauce it will appear to you that the sauce is too thin. No worries. It will thicken as the wings sit before you serve them.
Here is what you are going to need for this chicken wings made with soy sauce recipe:
4 pounds chicken wings
1/4 cup balsamic vinegar
1/3 cup soy sauce
2 tablespoons dark molasses
Salt & Pepper
Heat the oven to 400 degrees.
Rinse and pat dry the chicken wings. If you purchased frozen ones make sure they are thawed completely. Place the wings in a large roasting pan and drizzle with olive oil. Season with salt and pepper and roll around to coat all sides.
Place the pan in the oven and cook for 35 to 40 minutes until wings are browned.
Place the vinegar, soy sauce and molasses in a small pan. Whisk constantly until it starts to boil. Lower the heat and simmer until sauce is reduced to half and has thickened a bit.
Remove the wings from the oven and coat with the soy sauce mixture.
Allow the wings to sit for 5 to 10 minutes and serve. Delicious!