Thai Chicken Wings With Peanut Dipping Sauce

• 4 -5 lbs chicken wings, thawed
• 4 garlic cloves, minced
• 12 teaspoon salt
• 1 teaspoon pepper
• 12 cup rice wine vinegar
• 12 cup pomegranate juice
• 1 teaspoon red pepper flakes
• 18 teaspoon allspice
• 1 teaspoon red pepper flakes
• 4 tablespoons creamy peanut butter
• 12 cup light corn syrup

1. Combine minced garlic cloves, salt, pepper, rice wine vinegar, pomegranate juice, allspice, and red pepper flakes in a medium bowl, whisk to combine.
2. Place the chicken wings in a shallow bowl, or a resealable bag.
3. Pour the marinade over the wings, cover, or seal and chill for 8 hours or overnight.
4. After marinating time is over, drain the wings, and lightly pat dry.
5. Arrange wings skin side up on a greased broiler pan.
6. Sprinkle wings with salt, and pepper.
7. Broil wings 4 inches from main heat for 8-10 minutes, or until the wings are golden brown.
8. While the wings are broiling, combine the dipping sauce ingredients in a medium saucepan.
9. Bring to a boil, and transfer the dipping sauce to a bowl.
10. Serve wings with dipping sauce.

chicken, garlic, salt, pepper, rice wine vinegar, pomegranate juice, red pepper, allspice, red pepper, peanut butter, light corn syrup

Taken from www.food.com/recipe/thai-chicken-wings-with-peanut-dipping-sauce-479398 (may not work)