Makes about 36 wings

A twist on classic hot wings, this dish highlights the flavors of your favorite Chinese takeout menu. Easily doubled, the recipe can feed a small group or a large crowd. Soy sauce, sherry vinegar, and fish sauce pack on the umami for a bold bite. Don’t forget to line the baking sheet with parchment, as the dripping marinade will caramelize on the bottom of the pan and be quite difficult to clean.

1 tablespoon canola oil

2 serrano peppers, thinly sliced

1 piece (1 inch) ginger, finely chopped

3 cloves garlic, thinly sliced

3 scallions, thinly sliced, white and green parts separated

1 tablespoon ground black pepper

1½ cups dark brown sugar

½ cup soy sauce

½ cup sherry vinegar

2 tablespoons fish sauce

3 pounds chicken wing drumettes

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh mint

1 tablespoon chopped fresh cilantro

1 lemon, cut into wedges

1. Set the oven at 400 degrees. Have on hand a rimmed baking sheet, lined with parchment paper and fitted with a metal rack.

2. In a medium saucepan, heat oil over medium heat. Add serrano peppers, ginger, garlic, white parts of scallions, and black pepper. Cook for 1 minute, stirring often.

3. Stir in sugar and cook for 2 minutes. Add soy sauce, vinegar, and fish sauce. Cook until thickened, about 5 minutes.

4. In a large bowl, toss wings with ½ cup soy-caramel marinade. Place wings on the metal rack. Cook for 20 minutes. Brush wings with more marinade. Cook for additional 10 minutes. Continue cooking and brushing every 10 minutes until the wings have cooked for 1 hour total.

5. Place wings on a platter, and garnish with chopped herbs and green parts of scallions. Serve with lemon wedges. Karoline Boehm Goodnick

Karoline Boehm Goodnick can be reached at kboehmgoodnick@gmail.com