1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons olive oil
1 (10 ounce) can whole peeled tomatoes with green chile peppers
1/2 cup minced fresh ginger root
1 onion, sliced
1 tablespoon chopped fresh parsley
1 (28 ounce) can tomato paste
1/4 cup distilled white vinegar
16 ounces chicken wings
In a medium bowl, mix the flour, salt, black pepper, olive oil, whole tomatoes with green chiles, ginger, onion and parsley. Drizzle over chicken in a single layer, stirring to coat.
Remove chicken wings from oven and let cool completely in the pan. Reserve chicken juices. In a small bowl, mix the tomato paste, vinegar, chicken and tomato mixture.
Cover chicken wing wrappers with metal foil and refrigerate overnight.
While the foil is warming, gently rub the white portion of the chicken wing onto the foil layer. Cover the foil and attach tomato paste to the foil to seal. Place chicken wings on paper towels to prevent marbling.
Preheat oven to 350 degrees F (175 degrees C). Cook 5 minutes per side of chicken. Remove foil and brush the chicken with marinade.
Place charcoal over charcoal in platter. Smash charcoal to the ground, shake and fold in remaining toppings. Place, brush with marinade, cover, and cook 5 minutes per side.
Remove chicken from marinade and cut into pieces. Discard remaining marinade. Prepare steamer basket or muffin plates. Place pieces of chicken on steamer/muffin plates. Brush with marinade, turning once. Place chicken wings on top of steamer racks.
Bake uncovered in preheated oven for 35 minutes, turning once.