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Burn-Your-Fingers Chicken Wings

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wings need to marinate overnight before roasting, so plan accordingly.

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Ingredients

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

Details

Preparation

Step 1


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.

2
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.

3
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

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