Serves 4 as an entree or 6 to 12 as an appetizer
24 Chicken Wings
1 cup mild tomato chili sauce (I like Heinz Premium Chili Sauce)
3/4 cup honey
1 cup red wine vinegar
1/4 cup Worcestershire sauce
1 tablespoon crushed red chili flakes
6 cloves of garlic, minced
1/4 cup chopped fresh oregano
1 green onion, ends trimmed, minced
Cut off the wing tips and save them for making stock. In a bowl large enough to hold the wings, combine all the remaining ingredients. Add the wings and mix thoroughly. Marinate the wings in the refrigerator for 1 to 24 hours (the longer the better).
Preheat oven to 375 degrees F. Line a shallow baking pan with foil. Coat a wire rack with nonstick cooking oil, spray and place the rack in the baking pan.
Drain the wings 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 the wings 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.