MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dominic's Spicy Honeyed Chicken Wings
 Categories: Poultry, Vegetables, Chilies, Seafood, Citrus
      Yield: 6 Servings
 
  1 1/4 c  Canned, crushed, San Marzano
           - tomatoes
    1/4 c  Honey
    1/4 c  Italian hot sauce
    1/4 c  Olive oil
      2 tb White distilled vinegar
  1 1/2 tb Anchovy paste
           +=OR=+
      1 tb Fish sauce
      1 ts (packed0 lemon zest
      1 ts (packed) orange zest
      1 ts Fresh thyme leaves
           Salt & fresh ground pepper
      3 lb Chicken wings
    1/3 c  Oil; more for the grill
           Broccoli florets; for
           - serving
 
  Position a rack in the center of the oven, and heat the
  oven to 400ºF/205ºC. Place a large heavy-duty rimmed
  baking sheet in the oven until it’s hot, about 10
  minutes.
  
  In a blender or food processor, combine the tomatoes,
  honey, hot sauce, olive oil, vinegar, anchovy paste (if
  using), zests, thyme, 1 tsp. salt, and 1/4 cup water.
  Purée until smooth, about 1 minute. If not using right
  away, cover and refrigerate for up to 5 days.
  
  In a large bowl, toss the wings with the canola oil, 1
  Tbs. salt, and 1/4 tsp. pepper. Remove the baking sheet
  from the oven, and dump the wings onto the hot baking
  sheet. Arrange in a single layer with tongs. Return to
  the oven, and bake until the wings and oil begin to
  sizzle, 12 to 13 minutes.
  
  Meanwhile, prepare a medium-high (400ºF/205ºC to
  475ºF/246ºC) gas or charcoal grill fire. Oil the grill
  grate.
  
  Remove the wings from the oven, transfer to a large
  bowl, and toss with half of the sauce. Let stand for 10
  minutes.
  
  Arrange the wings evenly on the hot grill. Grill until
  browned and charred in places, turning every 3 minutes
  for a total of 9 minutes.
  
  As the wings finish cooking, transfer them to a large,
  clean bowl. Drizzle with some of the remaining sauce,
  and serve the remaining sauce on the side. Serve with
  broccoli florets, if you like.
  
  By Dominic Rice
  
  RECIPE FROM: https://www.finecooking.com
  
  Uncle Dirty Dave's Archives
 
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