8 chicken thighs, bone-in (about 2 pounds)

2 small garlic cloves

3 tablespoons ketchup

3 tablespoons molasses

3 teaspoons brown sugar

6 tablespoons water

1 teaspoon grated orange peel

• Rinse the chicken thighs under cold, running water and pat dry.

• Smash, peel, and chop the garlic cloves. Combine the garlic, ketchup, molasses, brown sugar, water, and orange peel. Place ¼ cup of the sauce in a large resealable plastic bag. Add the chicken thighs (separate the thighs and sauce in half and use 2 bags if necessary). Seal the bag (s) and place in the refrigerator. Marinate the chicken for at least 2 hours, turning the bag occasionally so that all the chicken is coated. Reserve the remaining sauce in a sealed container in the refrigerator.

• Preheat oven to 350°. Spray a baking sheet with nonstick cooking spray.

• Place the thighs on the prepared baking sheet. Brush part of the reserved sauce on the thighs with a pastry brush. Turn the thighs over to make sure both sides are covered with the sauce.

• Bake the thighs for 50 minutes or until cooked through. Brush sauce on the thighs at least twice more while they are cooking.

Make-Ahead Chicken Wings

Want to make a batch of chicken wings ahead of time to serve to a crowd? Cook the chicken wings according to the recipe, place in freezer bags, and seal. Mark the date the wings were frozen. When ready to use, thaw the frozen chicken wings in the refrigerator. Cooked chicken wings (and leftover unused sauce) can be frozen for up to 1 month.