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Superbowl Sunday Baked Southern Sourghum Chicken Wings Recipe

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.

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