My friend Karen and I were next door neighbors in Lanesboro, MA for a number of years back in the 1980s. One of our favorite restaurants in that town is the Olde Forge, where they make the best chicken wings ever. Not buffalo style, but more of an Asian flavor with a little spicy kick. I have tried repeatedly to recreate the flavor of their wings at home and think I may finally have come close.
Clean and dry two pounds of chicken wing sections (no tips please). Place on a lightly greased baking sheet (or two) in a single layer and bake at 350 degrees until the skins brown and crisp up, about forty minutes. Place the wings in a serving dish with sides high enough to hold them and the following sauce.
To make the sauce combine two-thirds of a cup of bottled teriyaki sauce, one to two teaspoons of chili paste with garlic (depending on how hot you like your food) and four tablespoons of honey. Mix well and pour over the wings. They're ready to eat, but can also be refrigerated for a day and reheated in the sauce. In fact, I think they benefit from reheating and are a great pot-luck dish. These are definitely finger-licking good.
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