Burn-Your-Fingers Chicken Wings

Ingredients

• 10 fillet anchovy coarsely chopped
• 2 teaspoons pepper black freshly ground
• 14 pounds chicken wings 
• 3 tablespoons pepper red crushed
• 0.8 cup ginger fresh peeled chopped
• 14  garlic cloves coarsely chopped
• 2 teaspoons kosher salt 
• 0.8 cup brown sugar light
• 1 cup pineapple juice 
• 14  scallions coarsely chopped
• 0.3 cup soya sauce 
• 1 tablespoon vegetable oil 

Equipment

• food processor
• baking sheet
• oven
• roasting pan

Directions

1. In a food processor, blend the scallions with the garlic, ginger, anchovies and crushed red pepper.
2. Add the brown sugar, soy sauce, oil, black pepper and salt; blend.
3. Add the pineapple juice.
4. Make small slashes on the meaty parts of the chicken wings.
5. 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. Bring to room temperature before roasting.
6. Preheat the oven to 50
7. 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.
8. Serve piping hot.
9. Wine Recommendation: Try a light, fruity Viognier, such as the 1997 McDowell from California or the 1997 Georges Duboeuf Vin de Pays de l'Ardche from France, for a refreshing contrast to the zing of these wings.