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My recipe that many have loved for many years:

aruanan's chicken wing recipe

Enough chicken wings that, when cut up, will cover the bottom of 3 9X13 Pyrex pans

Cut up the chicken wings into the forearm and upper arm pieces. Wash the chicken. Pick off any little feathers and hairs, etc. Pretend you’re an ape and the wing is a brother or sister ape that you’re grooming for fleas. Brown the wings in olive oil. Salt and pepper the side up side while the first side is browning. Dab on Chinese or Vietnamese chili garlic sauce.

After thoroughly browned, set the wings aside and clean the pans for the sauce step.

Have these ingredients ready for the sauce:

1 bottle of Krystal Wing sauce (a vinegar/red pepper sauce)
1 bottle Arizona Heat mustard (hot sweet mustard)
2 cans Thai coconut milk
1/2 large can Coco Lopez (sweetened, condensed coconut milk) 1/3 cup whole mustard seeds
1/3 cup fresh minced ginger root
3 fresh jalapeno peppers, cleaned of seeds, and minced
2 Cubanelle peppers, cleaned of seeds, and minced
3 finger peppers, cleaned of seeds, and minced
2 Scotch Bonnet or Habanero peppers, cleaned of seeds, and minced
2 manzana peppers, cleaned of seeds and minced
A pack of dried apricots, minced.
Two or three very ripe peaches, chopped up.
1/3 cup or more raspberry jam
Chinese or Vietnamese chili/garlic sauce
About 6 or 7 pounds of sweet onions
A couple cups brown sugar
A couple cups of water if necessary
1 cup parmesan cheese
Salt

Use a food processor to turn about 3/4 of the onions to puree. Make the other 1/4 finely chopped, but identifiable, bits. Mix them together and set aside 1/4 of it.

Use some of the onion juice and pureed onions to grind up the minced peppers and ginger--but large enough bits to be recognizable. Add this to the 1/4 of the onion mixture that was set aside.

Heat up the apricots and peaches in the microwave in water until everything is rehydrated, then grind this up in a blender (not the food processor—because the dried apricots are HARD to blend in the processor; the short blades of the blender, along with some onion juice, will puree it nicely). Set this aside.

Mix in 1 can of coconut milk into the 3/4 part onion mixture and divide it into a couple of big skillets. Heat over a medium flame while stirring until the mixture become very thick. Then scrape it to the sides of the pan and splat a spoonful onto the middle, let it cook enough to start caramelizing, and then mix it in. Keep doing this until it’s fairly dehydrated. It’ll be about half its original volume. This could take 30-45 minutes. Add the onion/pepper/ginger mixture and keep stirring. Add the fruit mixture and stir it up and then transfer everything to a big bowl. Add the brown sugar, Krystal Wing hot sauce, the Arizona Heat mustard (just half the bottle), the raspberry preserves, the Coco Lopez, a few more tablespoons of the Chinese or Vietnamese chili/garlic, the other can of coconut milk, parmesan cheese, and the ginger seeds. If it’s still too thick and doesn’t look as though it’ll be enough for three pans of chicken, add a cup of water.

Put a cup of the sauce into the bottom of each pan and tilt the pan to coat the bottom. Arrange the wings in such as way as to get the most wing pieces possible in a single layer. Spoon the sauce over the wings until they’re all covered and all the sauce is used up.

Put into a 350F oven for 30 minutes, then turn down to 250 for another 3 or 4 hours. Cover lightly with aluminum foil for the first few hours. Near the end, check to make sure the chicken is falling off the bones and that the cartilage is cooked away. When the cartilage is gone, uncover the pans and keep going until the top becomes browned and the sauce starts dehydrating. You’ll know when it’s getting near done because the coconut milk smell will start to become very noticeable.

Thick leftover sauce on the bottom of the pan is really good on toast.