Molasses makes everything better, especially sticky sweet barbecue sauce. Try it on chicken wings for the perfect July 4th shindig.
- Cook Time
- Prep Time
- 24 wings ServingsServings
- 24 chicken wings
- 2 medium ripe mangos
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 large cloves garlic, minced
- 1 small Serrano pepper, deseeded and chopped
- 4 large plum tomatoes, chopped
- 2 tablespoons chopped fresh parsley
- 6 tablespoons honey
- 3 tablespoons molasses
- 2 tablespoons apple cider vinegar
- 2 tablespoons lime juice
- 1 tablespoon soy sauce
- 1 tablespoon chili powder
Wash the wings and remove any pinfeathers. Dry the wings and set them aside.
Peel the mango and puree the flesh in a food processor.
Heat the vegetable oil in a saucepan over moderate heat. Add the onion and cook for one minute, stirring frequently. Add the garlic and Serrano pepper and cook briefly. Add the tomatoes and parsley and cook for 5-6 minutes, stirring occasionally, or until the vegetables have softened. Add the mango puree, honey, molasses, cider vinegar, lime juice, soy sauce and chili powder. Stir thoroughly to blend the ingredients and cook over low heat for about 20 minutes or until thickened.
Let cool. (Makes about 2-1/2 cups).
Preheat an outdoor grill or oven broiler to medium. Brush some of the barbecue sauce on the wings. Cook the wings, turning them every few minutes and brushing with more barbecue sauce, for about 20-25 minutes or until crispy and cooked through.