Serves 4 as an entrée or 6 to 12 as an appetizer

24 chicken wings

2 tablespoons freshly ground black pepper

1 tablespoon chili powder

2 tablespoons ground coriander

2 tablespoons ground cumin

1 teaspoon salt

2 teaspoons ground cinnamon

8 cloves garlic, minced

2 cups chopped vine-ripened tomatoes, including seeds and skin (fresh or boxed store-bought chopped tomatoes)

2 cups dry red wine

¼ cup firmly packed brown sugar

2 teaspoons crushed red chile flakes

3 tablespoons chopped cilantro sprigs

Cu of the wing tips and save them for making stock. Cut the wings in half through the joint. In a large bowl, combine the pepper, chili powder, coriander, cumin, salt, cinnamon, and garlic. Rub this evenly over all the chicken wings. In another bowl, combine the tomatoes, wine, brown sugar, chile flakes, and cilantro.

Heat a heavy pan to medium-hot. Add the tomato mixture and bring to a simmer. Add the wings and bring to a simmer. Cover the pan and lower the heat. Simmer until the wings become tender, about 30 minutes. Stir occasionally. Cook until nearly all the sauce evaporates and forms a glaze around the wings. Serve.

Carpenter, H., & Sandison, T. (2008). The Great Wings Book. Chartwell Books, Inc.