Ingredients
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1/2
cinnamon stick, coarsely chopped
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1/2 teaspoon
fennel seed
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1/2 teaspoon
Szechuan or regular peppercorns
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1
star anise, broken into pieces
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5
whole cloves
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1/3 cup
ketchup
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1 tablespoon
brown sugar
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2 tablespoons
soy sauce
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1
garlic clove, finely chopped
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3 pounds
chicken wings
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3 tablespoons
vegetable oil, divided
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Kosher salt and freshly ground black pepper
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2 cups
mixed herbs, such as basil, cilantro and mint
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1 tablespoon
rice-wine vinegar
Directions
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Preheat grill to medium-high. In a mortar and pestle or spice grinder, combine first 5 spices and smash or pulse until pulverized. Stir together spices, ketchup, sugar, soy sauce and garlic.
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In a large bowl, toss wings with 2 tablespoons oil; season with salt and pepper. Add wings to grill and cook 10 to 15 minutes.
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Toss grilled wings with reserved sauce. Top wings with herbs and drizzle with remaining oil and rice-wine vinegar.
Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter.
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