Zorba Wings

1. 1

   Rinse the chicken wings and leave them to drain on a towel or in a colander. In a large skillet, saute the onion over medium high heat in olive oil until translucent and soft. Add the garlic and cook until fragrant. Add the tomato paste and cook until a rich reddish brown, stirring often.

2. 2

   Peel, seed and dice the roasted red pepper and add to skillet. Add wine and cook for about 5 more minutes. Add cinnamon, oregano, fennel and red pepper flakes, stir well, and add chicken broth. Reduce heat to simmer and cook for about 30 minutes. You may need to add a bit more chicken stock if it gets too thick. Remove from heat and break up any remaining pepper chunks with a stick blender.

3. 3

   Put wings in a bowl and pour sauce over them, tossing to make sure all wings are well coated. Cover bowl with plastic and marinate in refrigerator for at least 4 hours, or overnight.

4. 4

   Drain, reserving marinade. Bake wings on a foil-lined baking sheet for 20 minutes at 350.

5. 5

   While wings are baking, heat remaining marinade over medium heat until bubbling. Add brown sugar and stir well. Keep warm.

6. 6

   Remove wings from oven and brush with reserved, sweetened marinade. Turn heat up to 450 and bake for another 5 minutes, until wings develop a nice crust.

7. 7

   Mix all ingredients and keep refrigerated for at least 2 hours before using.

* Per serving · 4 servings · Values may vary.