Burn-Your-Fingers Chicken Wings

By mccutchenest

Ingredients

• 14 scallion coarsely chopped
• 14 cloves garlic coarsely chopped
• 3/4 cup fresh ginger peeled and chopped
• 10 anchovy fillets coarsely chopped
• 3 tablespoons crushed red pepper
• 3/4 cup light brown sugar
• 6 tablespoons soy sauce
• 1 tablespoon vegetable oil
• 2 teaspoons black pepper
• 2 teaspoons kosher salt
• 1 cup pineapple juice
• 14 pounds chicken wings trimmed

Details

Servings 1

Preparation

Step 1

The wings need to marinate overnight before roasting, so plan accordingly. In food processor, blend the scallions with the garlic, ginger, anchovies & 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 degrees. 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 hr or til deeply browned and crisp.