La Brea Tar Pit Chicken Wings 8.000

Stacy Zarin Goldberg for The Washington Post; food styling by Amanda Soto/The Washington Post

Staff Favorites Oct 27, 2004

It's easy to understand why chicken wings are so popular (as if all that crisp skin weren't enough of a reason). Economical and sold in just about every market, they capture the essence of relaxed entertaining: it's hard to stand on ceremony while eating with your fingers. Anyone who has ever visited the La Brea tar pits in Los Angeles will understand how this great-tasting hors d'oeuvre got its name. The recipe came to us from reader Metta Miller, from Boston, and it's a staff favorite.


Servings:
8

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Tested size: 8 servings

Ingredients
  • 4 pounds chicken wings, split at joint and wing tips removed, if you like
  • 1 cup soy sauce
  • 1/2 cup dry red wine
  • 1/2 cup plus 1 tablespoon sugar
  • 1/4 teaspoon ground ginger

Directions

Put a rack in middle of oven and preheat oven to 400 degrees.

Arrange wings in one layer in a large roasting pan. Combine the soy sauce, wine, sugar and ginger in a small saucepan and heat over moderately low heat, stirring, until sugar is dissolved. Pour evenly over wings.

Bake for 30 minutes. Turn wings over and bake until sauce is thick and sticky, about 1 hour more. Transfer wings to a platter.

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Recipe Source

Adapted from Boston resident Metta Miller.

Tested by Kara Elder.

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