The wings need to marinate overnight before roasting, so plan accordingly.Plus: More Chicken Recipes and Tips

Marcia Kiesel
February 1999

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Credit: © Monica Buck

Recipe Summary test

Yield:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Suggested Pairing

Try a light, fruity Viognier from California for a refreshing contrast to the zing of these wings.

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