Ingredients: 2 pounds chicken wings (about 10) 1 teaspoon dried hot red pepper flakes
Cut off the tip of the wings, 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 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 to 8 minutes, 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. |
