Cook the Book: Best-Ever American Wings

Ingredients

• 6 tablespoons brown sugar 
• 24  chicken wings 
• 0.3 cup chili powder 
• 3 tablespoons cooking oil 
• 1 tablespoon thyme dried
• 6 cloves garlic minced
• 0.5 cup sauce 
• 3 cups catsup 
• 2 tablespoons blackstrap molasses 
• 1 tablespoon oregano dried
• 1 tablespoon paprika 
• 4 cups red wine 
• 1 tablespoon all the tabasco sauce you handle 

Equipment

• bowl
• frying pan
• oven
• wire rack
• baking pan
• aluminum foil

Directions

1. 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 saute pan, add the oil and saute 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.
2. In a bowl large enough to hold the wings, combine the wings and the red wine sauce.
3. Mix thoroughly. Marinate the wings in the refrigerator for 1 to 24 hours (the longer, the better).
4. Preheat the oven to 375 degrees. Line a shallow baking pan with foil. Coat a wire rack with nonstick cooking spray and place the rack in the baking pan.
5. Drain the chicken and reserve the marinade. Arrange the wings on the rack (smooth surface down) and roast for 30 minutes.
6. 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.
7. Serve hot or at room temperature.