Beer & Pret­zels Baked Wings

Rachael Ray Every Day - - Sponsored By Tyson -

• Cook­ing spray 4 lb. chicken wings, drumettes and flats • sep­a­rated and pat­ted dry 2 tbsp. • canola oil 3/4 cup mo­lasses • 1/4 cup stout (such as Guin­ness) • crushed pret­zels, for gar­nish u Pre­heat oven to 450°. Line large rimmed bak­ing sheet with foil; set wire rack in­side. Coat with cook­ing spray. In large bowl, toss wings, oil, 1 tbsp. salt, and 1 tsp. pep­per; ar­range on rack in sin­gle layer. Bake un­til crispy, about 45 min­utes. In same bowl, whisk mo­lasses and stout. Trans­fer 1/4 cup glaze to small bowl. Add wings to large bowl; toss un­til coated. Re­turn to rack in sin­gle layer. Bake wings un­til shiny and browned in spots, about 10 min­utes; sea­son. Brush with re­served 1/4 cup glaze. Sprin­kle with crushed pret­zels. Serves 8.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.