Serves 6

2 garlic cloves, minced
1 cup chili sauce
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon salt
2 tablespoons apple cider vinegar
3 tablespoons hot pepper sauce
1 tablespoon honey
12 chicken wings

In a large bowl, combine the garlic, chili sauce, cumin, ginger, salt, vinegar, hot pepper sauce, and honey. Add the chicken wings and let marinate for 1 hour in the refrigerator.
Line a large, rimmed baking sheet with aluminum foil. Remove the wings from the marinade (reserving marinade) and arrange them in a single layer on the foil.
Bake for 30 minutes. Turn the wings for even browning and cook an additional 20 minutes.
Meanwhile, in a small saucepan over high heat, bring the reserved marinade to a boil. Cook for 3 minutes, or until thick. Brush the thickened sauce over the wings and bake for 5 to 8 minutes, or until the wings are well glazed and no longer pink next to the bone.

Notes
• This marinade works well on shrimp, chicken, and pork kabobs.
• For a pronounced cumin kick, heat the cumin seeds briefly in a dry skillet to bring out the flavor and then let cool. Grind seeds in a spice mill, or with mortar and pestle.
• Sometimes, in a less casual setting where sticky fingers and tons of paper napkins might be frowned upon, little skewers of boned chicken are a better option.
• For tailgating or outdoor grilling, I have found it best to follow the recipe up until the wings are to be brushed with the sauce. Remove the wings and allow them to cool; cool the sauce and store both in a cooler or refrigerator until ready to grill
 • To grill, place the wings over the indirect heat of medium coals or over a medium gas flame. Cook, brushing occasionally with the sauce, until browned, glazed, and heated through,  

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