BURN-YOUR-FINGERS CHICKEN WINGS

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

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

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.

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.

WHEN READY TO COOK:
Bring to room temperature before roasting.

Preheat the oven to 500 degrees F.

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.

Servings: 12
Source: Food and Wine magazine, December 1999