Mix marinade ingredients in a small saucepan and bring to a boil. Allow to steep for a few minutes while the wings are washed and prepped.

Wash the wings and separate them into first and second joints. Place them in a large bowl or plastic bag. Pour the warm marinade over the wings and mix to coat all portions. Store in refrigerator at least eight hours. Overnight marination is even better. Mix periodically thoughout the marination process.

Preheat oven to 375F.

Spread the wings in a large shallow pan and pour some of the marinade over them. Bake at 375F until well browned and tender. About 45 minutes in a conventional oven or 30 under convection.

To crisp the wings remove them from the pan and drain on paper towel. Place them under the broiler for 2-3 minutes watching carefully for burning.

We served these with well chilled dark beer.

Each (4-6 wing) serving contains an estimated:

Cals: 326, FatCals: 172, TotFat: 20g

SatFat: 5g, PolyFat: 4g, MonoFat: 11g

Chol: 84mg, Na: 600mg, K: 319mg

TotCarbs: 8g, Fiber: 1g, Sugars: 2g

NetCarbs: 7g, Protein: 29g

Adapted from Chile Pepper Magazine, Apr. 2007