Burn-Your-Fingers Chicken Wings
The wings need to marinate overnight before roasting, so plan accordingly.
Burn-Your-Fingers Chicken Wings
Burn-Your-Fingers Chicken Wings
© Monica Buck
Burn-Your-Fingers Chicken Wings
Ingredients
- 14 scallions, coarsely chopped
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14 garlic cloves, coarsely chopped
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3/4 cup chopped, peeled fresh ginger
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10 anchovy fillets, coarsely chopped
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3 tablespoons crushed red pepper
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3/4 cup light brown sugar
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1/4 cup plus 2 tablespoons soy sauce
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1 tablespoon vegetable oil
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2 teaspoons freshly ground black pepper
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2 teaspoons kosher salt
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1 cup pineapple juice
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14 pounds chicken wings
Directions
- In a food processor, blend the scallions with the garlic, ginger, anchovies and crushed red pepper. Add the brown sugar, soy sauce, oil, black pepper and salt; blend. Add the pineapple juice.
- Make small slashes on the meaty parts of the chicken wings. Spread the wings in 2 very large roasting pans and pour the marinade on top. Rub the marinade into the wings. Cover and refrigerate overnight. Bring to room temperature before roasting.
- Preheat the oven to 500°. Arrange the wings in a single layer on large, oiled, rimmed baking sheets; pour any remaining marinade on top. Roast the wings on as many shelves as possible, rotating the pans, for 1 hour, or until the wings are deeply browned and crisp. Serve piping hot.
Burn-Your-Fingers Chicken Wings
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