This beautiful photo caught my eye in a recent issue of Food & Wine Magazine and now that I have made this recipe twice, I thought I should share it! It will probably be a staple in my monthly diet it's so good! I just love the simplicity of putting the wings under the broiler first to get the skin super crispy while the meat remains juicy, and THEN adding your sauce. I haven't cooked chicken for a long time but I'm used to the method of marinating, then baking, then basting, etc. But the way this is cooked is pure genius! I want to make wings like this all the time now, in the broiler and then add a vinegary-sweet salty sauce. Accompany it with basmati rice, greens, salad, or just whip up a batch to eat by themselves. It's very versatile and I think the flavors would appeal to anyone who tried it. Bon Appetit!