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Spicy Honeyed Chicken Wings

Chef Dominic Rice makes these wings not just for his diners but also for his family, especially on game days. Baking and then grilling will give you wings that are both well cooked and charred until crisp for the best of both cooking techniques. The anchovies give them depth of flavor, but if you’re not a fan, you can use fish sauce or omit altogether.


  • 1-1/4 cups (about 10 oz.) canned crushed tomatoes, preferably San Marzano
  • 1/4 cup honey
  • 1/4 cup Italian hot sauce, such as Bomba Calabrese Hot Spread Sauce
  • 1/4 cup olive oil
  • 2 Tbs. white distilled vinegar
  • 1-1/2 Tbs. anchovy paste or 1 Tbs. fish sauce (optional)
  • 1 packed tsp. lemon zest
  • 1 packed tsp. orange zest
  • 1 tsp. fresh thyme leaves
  • Kosher salt
  • 3 lb. chicken wings
  • 1/3 cup canola oil; more for the grill
  • Freshly ground black pepper
  • Broccoli florets, for serving (optional)


  • Position a rack in the center of the oven, and heat the oven to 400°F. Place a large heavyduty 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 (400°F to 475°F) 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.


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