Burn-Your-Fingers Chicken Wings

By charlotteh371

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

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

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