Recipe

Burn-your-fingers Chicken Wings Recipe

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Ingredients

Directions

Step #1 In a food processor/blender, ginger, mix the scallions with the garlic, anchovies & crushed red pepper.
Step #2 Add the brown sugar, soy sauce, oil, black pepper & salt; mix.
Step #3 Add the pineapple juice.
Step #4 Make small slashes on the meaty parts of the chicken wings.
Step #5 Spread the wings in 2 very large roasting pans & pour the marinade on top.
Step #6 Rub the marinade into the wings.
Step #7 Cover up & put in the fridge overnight.
Step #8 Bring to about room temp before roasting.
Step #9 Preheat the oven to 500°.
Step #10 Arrange the wings in a single layer on large, oiled, rimmed baking sheets; pour any remaining marinade on top.
Step #11 Roast the wings on as many shelves as possible, for 1 hr, rotating the pans, or until the wings are deeply browned & crisp.
Step #12 Serve piping hot.
Step #13 Wine Recommendation: Try a light, fruity Viognier, such as the 1997 McDowell from California or the 1997 Georges Duboeuf Vin de Pays de l'Ardèche from France, for a refreshing contrast to the zing of these wings.
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