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

24 chicken wings

3 tablespoons olive oil

2 shallots, minced

6 cloves garlic, minced

2 tablespoons chopped fresh oregano

2 tablespoons minced tender thyme ends

2 cups chicken broth

1½ cups ketchup

¼ cup Worcestershire sauce

3 tablespoons brown sugar

2 tablespoons molasses

1 tablespoon Tabasco sauce

2 tablespoons chili powder

Cut of the wing lips and save them for making stock. Cut the wings in half through the joint. Place a deep 12-inch pan over medium heat. Add the olive oil. When hot, add the wings. Brown the wings on all sides, about 6 minutes. Add the shallots and garlic, and cook 1 minute more. Meanwhile, in a large bowl, combine all the remaining ingredients. After the garlic has been cooked for 1 minute, add the sauce. Bring to a boil. Cover, turn the heat to low, and simmer until the chicken wings become very tender, about 30 minutes. Stir occasionally. This can be done 24 hours prior to serving.

To serve, bring the wings and sauce to a low boil. 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.