You can't beat this intersection of East and West - Tamari and Chipotle Chiles.
Pre-set oven to high broil and place rack on lower part of oven. In a sauce pan on med-high heat, coated lightly with oil, sauté the onions, ginger and garlic, until soft, about 2 minutes. Add the Chipotle and tomatoes and stir. Add the naturally brewed rice vinegar and naturally brewed tamari and deglaze and reduce by 50%. Buzz the mixture adding butter with hand stick. Take ¼ cup of mixture and mix with yogurt, season and hold in fridge. Rise and dry the wings and toss with remaining sauce. Spread on sheet tray and broil, flipping once when browned, about 10 minutes total. Meanwhile, cut the zucchini into strips and serve on the side with reserved sauce and wings.
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