Gnarled, Necrotic Demon Fingers
24 chicken wings (about 4 pounds) thawed
1 cup soy sauce ( get the good stuff - if it has 'Caramel Color' in the
ingredients, like most of the really cheap ones do, then it's imitation soy
sauce and therefore it's extremely salty)
1/2 cup red wine or good rice wine (remember - if you wouldn't want to drink it,
don't cook with it either!)
1/2 cup plus 1 tablespoon dark brown sugar
1/4 teaspoon ground ginger, or 2 tsp grated fresh ginger
1/4 cup minced onion or shallot
1 Tbsp minced garlic
pepper to taste (the soy will eliminate the need for salt)
1 Tbsp fish sauce - if you have it, otherwise leave it out
juice of one lime
Cut off wing tips, reserving them for another use, and halve wings at joint.
In a small saucepan heat remaining ingredients over moderately low heat,
stirring, until sugar is dissolved. Cool, and pour into large ziplock bag along
with the wings. Marinate for 6 - 48 hours in refigerator.
Preheat oven to 400°F.
Arrange the wings in a pan large enough to put them in a single layer. Pour the
marinade over the wings.
Bake in middle of oven 45 minutes. Turn wings over and bake until cooking liquid
is thick and sticky, about 45 minutes to 1 hour more.
Transfer wings with tongs to a platter.
Serves 8 to 12 as an hors d'oeuvre.
**this was inspired by a recipe called "Le Brea Tar pit wings"