- 12 small dried red chiles
- 3 tablespoons coriander seeds
- 1 1/2 tablespoons fennel seeds
- 1 tablespoon cumin seeds
- 1/2 cup sugar
- 2/3 cup molasses
- 1/2 cup Asian fish sauce
- 1/2 cup low-sodium soy sauce
- 1/3 cup soy sauce
- 8 garlic cloves, smashed and peeled
- One 4-inch piece of fresh ginger, thinly sliced
- 5 1/2 pounds chicken wings
- In a small skillet, toast the chiles, coriander seeds, fennel seeds and cumin seeds over moderate heat until fragrant, about 3 minutes. Transfer to a spice grinder or mortar and grind to a fine powder. Transfer the ground spices to a medium bowl and whisk in the sugar, molasses, fish sauce, soy sauces, garlic and ginger. Divide the wings among 2 or 3 resealable plastic bags and pour in the marinade. Refrigerate for 4 hours, turning occasionally.
- Preheat the oven to 425°. Remove the wings from the marinade and pat dry with paper towels; reserve the marinade. Arrange the wings on 2 wire racks set over a foil-covered baking sheet. Roast for about 40 minutes, or until well browned and cooked through.
- Meanwhile, strain the marinade into a medium saucepan and bring to a boil. Cook over moderately high heat until thick and sticky, about 20 minutes. Transfer the marinade to a large bowl. When the wings are done, add them to the bowl and toss to coat with the sauce. Pile on plates and serve immediately.
The wings can be marinated overnight.
Punch made with bourbon and tamarind and pineapple juices.