Chicken Wings With Guajillo Anchovy Sauce

• 1/4 cup brown sugar
• 1/4 cup kosher salt
• 1/4 cup lemon juice
• 2 tablespoons granulated sugar
• 2 tablespoons Thai fish sauce
• 2 tablespoons soy sauce
• 1 tablespoon smoked paprika
• 3 garlic cloves, peeled
• Stems from 1 bunch fresh cilantro
• 16 large whole chicken wings
• 3 dried guajillo chiles
• 1 dried ancho chile
• 5 garlic cloves, peeled
• 1 small shallot, roughly chopped
• 1 1/2 teaspoons soy sauce
• 1 1/2 teaspoons Thai fish sauce
• 1 1/2 tablespoons freshly ground black pepper
• Rinds and pulp of 2 juiced lemons, coarsely chopped
• 1/4 teaspoon smoked paprika
• 6 white anchovy fillets
• 1 tablespoon finely ground chamomile flowers (finely ground pure chamomile tea may be used)
• 1/2 cup fresh lemon juice
• 1 1/2 teaspoons kosher salt, or to taste
• 1/4 cup melted clarified butter or ghee
• Zest of 1 whole fresh lemon, or finely diced rind of 1 brined lemon
• Coarsely chopped leaves from 1 bunch cilantro, for garnish

1. In a large bowl, combine the brown sugar, kosher salt, lemon juice, granulated sugar, fish sauce, soy sauce and smoked paprika.
2. Add 2 quarts of water and mix well.
3. Add the garlic, cilantro stems and chicken wings.
4. Mix, cover, and refrigerate for 7 to 14 hours.
5. Remove wings from marinade, rinse and transfer to a sheet pan with a rack.
6. Allow to sit uncovered until dry and slightly tacky to the touch, 30 to 45 minutes.

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Taken from cooking.nytimes.com/recipes/1016874 (may not work)