Apricot Olive Chicken

Ingredients

1/2 cup sugar in the raw
2 tablespoons shallots, fine dice
7 tablespoons fish sauce
1/3 cup lemongrass, minced (about 3 stalks)
4 garlic cloves
1 red finger chili, deseeded
1 teaspoon ginger, minced
1/8 teaspoon freshly ground black pepper
2.75 pounds Freebird Party Wings

Place sugar in a small saucepan over medium heat. Stir frequently as sugar dissolves and caramelizes. Remove from heat and add fish sauce. Return to heat and continue simmering and stirring until syrupy 3-5 minutes. Stir in shallots. Allow to cool.

Place lemongrass, garlic, chili and ginger in a blender with 3-4 tbsp of water. Blend on high until paste is formed. Stir into syrup mixture. Season with black pepper. Coat chicken wings with sauce and allow to marinade overnite.

Remove wings from marinade and place on a foil lined baking sheet. Bake in 425F oven for 15-17 minutes, turning over once. Baste with marinade and broil for additional 3-5 minutes until well browned and cooked through.