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iACE - Chicken Wing Recipes

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24 chicken wings

4 cups red wine

3 cups ketchup

1/2 cup Heinz 57 Sauce

6 tablespooms brown sugar

1/4 cup chili sauce

2 tablespoons molasses

1 tablespoon dried oregano

1 tablespoon dried thyme

1 tablespoon paprika

1 tablespoon Tobasco sauce

3 tablespoons flavorless cooking oil

6 cloves garlic, minced


Cut off the wing tips and save them for making stock. In a large bowl, combine the red wine, ketchup, Heinz 57, brown sugar, chili powder, molasses, oregano, thyme, paprika and Tabasco sauce. In a 12-inch sauté pan, add the oil and sauté the garlic. When the garlic begins to brown, add the red wine mixture. Bring to a low boil, then simmer for 20 minutes. Cool to room temperature. In a bowl large enough to hold the wings, combine the wings and the red wine sauce. Mix throughly. Marinate the wings in the refrigerator for 1 to 24 hours (the longer the better).

Preheat the oven to 375° F. Line a shallow baking pan with foil. Coat a wire rack with nonstick cooking spray and place the rack in the baking pan. Drain the chicken and reserve the marinade. Arrange the wings on the rack (smooth surface down) and roast for 30 minutes. Drain the accumulated liquid from the pan. Baste the wings with the reserved marinade, turn them over, and baste again. Roast until the wings turn a mahogany color, about another 30 minutes. Cut the wings in half through the joint. Serve hot or at room temperature.

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