Recipe by Scoutie
This is an excellent wing dish! Marinating overnite really is the key here so plan ahead. This is adapted from Gourmet magazine, March, 1993. (OMG, am I that old? LOL) Prep time does not include marinade time.
- 907.18 g chicken wings
- 2 garlic cloves, minced and mashed to a paste with
- 4.92 ml salt
- 14.79 ml vegetable oil
- 4.92 ml hot red pepper flakes
- 78.07 ml light corn syrup
- 118.29 ml distilled white vinegar or 118.29 ml apple cider vinegar
Directions See How It's Made
- Cut off the wings tips, reserving them for another use such as stock if desired, and halve the wings at the joint.
- In a heavy-duty resealable plastic bag toss the wings with the garlic paste and the oil to coat them well and let them marinate, chilled, for at least 6 hours or overnight.
- Drain the wings and pat them dry. Arrange the wings, skin side up, on the oiled rack of a broiler pan, sprinkle them with salt and pepper to taste, and broil them under a preheated broiler about 4 inches from the heat for 8 to 10 minutes, or until they are golden brown.
- Turn the wings, sprinkle them with salt and pepper to taste, and broil them for 5 minutes more, or until they are golden.
- While the wings are broiling, in a saucepan stir together the red pepper flakes, the corn syrup, and the vinegar, bring the liquid to a boil, stirring, and transfer it to a bowl.
- Serve the wings with the sauce.