Spiced Chicken Wings

• 18 chicken wings
• 1 medium onion
• 2 garlic cloves
• 3 scallions
• 1/2 cup soy sauce
• 2 teaspoons whole allspice, crushed in a mortar
• 2 teaspoons crushed hot red pepper flakes, or to taste
• 1/4 teaspoon freshly grated nutmeg
• 1 tablespoon sesame oil
• 1 teaspoon brown sugar

1. Separate the chicken wings at the joints.
2. Reserve the wing tips for another use, like making stock.
3. Place the remaining 36 pieces in a glass or ceramic bowl.
4. Chop the onion, garlic and scallions.
5. Place in a blender or food processor with the remaining ingredients and process to make a thick sauce.
6. Pour this sauce over the chicken wings, cover and allow to marinate in the refrigerator at least four hours or overnight.
7. Preheat a broiler.
8. Drain the chicken wings and place them on a broiling pan.
9. Pour any remaining marinade into a saucepan and bring it to a simmer.
10. Broil the chicken wings until they are well glazed and cooked through, about 20 minutes.
11. Turn them once during broiling and baste them with the reheated marinade.
12. Serve hot or warm.

chicken, onion, garlic, scallions, soy sauce, whole allspice, hot red pepper, freshly grated nutmeg, sesame oil, brown sugar

Taken from cooking.nytimes.com/recipes/4258 (may not work)