Caramelized Chicken BBQ Wings

I have an unhealthy fixation with chicken wings. In spite of the mess (and maybe the savagery) associated with getting your hands dirty and tearing the wings apart to get all the meat, gnawing on the bone when you're too lazy to eat the wings properly (here's how) and how small it is compared to other cuts, there's something gratifying about biting into succulent, flavorful meat that underlies an often crispy exterior.

This recipe is from Appetite magazine's June '11 issue. I garnished it with sesame seeds (not roasted) and substituted banana catsup for tomato catsup so it was almost, almost cloyingly sweet. Was it still good? Let's put it this way: no matter what you do, it's hard to cook unpalatable wings unless you're a total dullard. Next time, though, I'm making it with tomato catsup, a little less sugar and chili flakes. To note, I also halved the recipe because you're really not going to use all the sauce up.
Recipe after the jump.
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Labels: poultry