Faaaan-TASTIC. And so easy! I didn't even let mine marinate because I was starving, but I'm sure it would have been even better had I let it sit in the sauce. I made some modifications because we had five pounds of wings and my hubby wanted chicken tenderloins for his portion, so I altered the quantity of the sauce. (I baked everything together at 375 in a 9x13, and when I flipped the wings halfway through, I simply removed the tenderloins at that time and they were juicy and perfectly cooked.) I thought the sauce was missing something at first, so I added a little ketchup and a touch of Worcestershire sauce until it was perfect. I put everything in a 9x13 with 3/4 of the sauce covering the wings / allowed the wings to swim in the sauce as it baked, then at the halfway point when I flipped the wings, I added the remaining 1/4. Perfect! Juicy, tender, and I think baking it in the sauce really helped keep the chicken moist. Using the remaining sauce the chicken baked in as a dipping sauce for the tenderloins was awesome. 5 stars! Oh, and for the people who were leaving the molasses out, it simply will NOT be the same recipe, in taste nor appearance. That's the mahogany aspect of the mahogany chicken wings!
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Faaaan-TASTIC. And so easy! I didn't even let mine marinate because I was starving, but I'm...