Superbowl Sunday Baked Southern Sourghum Chicken Wings Recipe

Sunday, February 1, 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:

1. Preheat oven to 400 degrees
2. Pat wings dry with a paper towel
3. Toss wings in a bowl with 1/4 cup oil, salt & pepper then transfer to sheet pan & bake 45-50 min
4. Combine G&G Sauce Starter, sorghum syrup & sriracha in a saucepot over med-low & simmer 7-12 min, until it begins to thicken 
5. Remove sauce form heat & add 1 Tbsp butter, salt & pepper, then set sauce aside until wings are ready
6. Go relax and have a glass of wine or a beer!
7. When the wings have been cooking for 45-50 min, remove from oven & increase heat to 475 degrees
8. Brush wings with Sorghum glaze, reserving extra glaze for dip
9. 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.