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Superbowl Sunday Baked Southern Sourghum Chicken Wings Recipe
Saturday, January 31, 2015
Ingredients:
- 2 lbs White Oak Pastures chicken wings, patted dry
- 1⁄4 cup oil
- G&G Sauce Starter (1⁄4 cup rice vinegar, 1⁄4 cup malt vinegar, 1 1⁄2 tsp mustard)
- 1 Tbsp sriracha sauce
- 1⁄4 cup sorghum syrup
- 1 Tbsp butter
- salt & pepper to taste
Directions:
- Preheat oven to 400 degrees
- Pat wings dry with a paper towel
- Toss wings in a bowl with 1/4 cup oil, salt & pepper then transfer to sheet pan & bake 45-50 min
- Combine G&G Sauce Starter, sorghum syrup & sriracha in a saucepot over med-low & simmer 7-12 min, until it begins to thicken
- Remove sauce form heat & add 1 Tbsp butter, salt & pepper, then set sauce aside until wings are ready
- Go relax and have a glass of wine or a beer!
- When the wings have been cooking for 45-50 min, remove from oven & increase heat to 475 degrees
- Brush wings with Sorghum glaze, reserving extra glaze for dip
- Return wings to oven & bake 5-6 min
DID YOU KNOW... Sorghum syrup comes from sorghum grass, and in the mountain South it is often known as “long sweetnin’” for its lingering rich-as- honey finish.