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.
Ingredients: [‘chicken wings’, ‘garlic cloves’, ‘salt’, ‘vegetable oil’, ‘hot red pepper flakes’, ‘light corn syrup’, ‘distilled white vinegar’]
Quantity of Ingredients: [“2 lbs chicken wings”,”2 garlic cloves, minced and mashed to a paste with “,”1 teaspoon salt”,”1 tablespoon vegetable oil”,”1 teaspoon hot red pepper flakes”,”1/3 cup light corn syrup”,”1/2 cup distilled white vinegar or 1/2 cup apple cider vinegar”]
Number of Servings: 4
Steps: [‘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.’]