– from Best American Recipes 2005-2006 by Fran McCullough and Molly Stevens
4 lbs. chicken wings, split at the joint and wing tips discarded – or drumettes
1 c. soy Kikkoman sauce
1/2 c. dry red wine
1/2 c. plus 1 tbsp. sugar
1/4 tsp. ground ginger
Place
a rack in the center of the oven and preheat to 400 degrees. Arrange
the wings in a single layer in a large roasting pan. Combine the
remaining ingredients in a small saucepan and stir over medium-low heat
until the sugar is dissolved. Pour evenly over the wings. Bake for 45
minutes. Turn the wings over and bake until the sauce is thick and
sticky, 1 hour more or a little longer. Serve hot with plenty of
napkins.
