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INGREDIENTS: SERVES 4-6
•4 pounds chicken wings (about 30)
Marinade:
•4 garlic cloves, minced and mashed to a paste
•1 teaspoon salt
•1/2 cup rice wine vinegar
•1/2 cup apple cider
•1 tsp. red pepper flakes
Dipping Sauce:
•1 teaspoon dried hot red pepper flakes
•4 Tbsp. Jifฎ creamy peanut butter
•1/2 cup light corn syrup
•1/2 cup distilled white vinegar
•1 Tbls. soy sauce
PREPARATION:
•Cut off the wings tips, reserving them for another use such as stock if desired, and halve the wings at the joint. In a heavy-duty re-sealable plastic bag toss the wings with the marinade ingredients to coat them well and let them marinate, chilled, for at least 6 hours or overnight. Drain the wings and pat them dry. Arrange the wings, skin side up, on the oiled rack of a broiler pan, sprinkle them with salt and pepper to taste, and broil them under a preheated broiler about 4 inches from the heat for 8 to 10 minutes, or until they are golden brown. Turn the wings, sprinkle them with salt and pepper to taste, and broil them for 5 to 8 minutes more, or until they are golden. While the wings are broiling, in a saucepan stir together the red pepper flakes, the corn syrup, and the vinegar, bring the liquid to a boil, stirring, and transfer it to a bowl. Serve the wings with the sauce.

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