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

24 chicken wings

3 tablespoons unsalted butter

2 small yellow onions, chopped

4 cloves garlic, minced

4 cups chopped brown button mushrooms

2 cups red wine

2 cups chicken broth

4 teaspoons tomato paste

1 teaspoon sugar

2 tablespoons chopped fresh thyme or oregano leaves

2 teaspoons crushed red chile flakes

1 teaspoon salt

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-low heat. Add the butter and the onions. Cook until the onion browns, about 12 minutes. Add the garlic and mushrooms to the pan. Cook until the mushrooms wilt, about 6 minutes. Meanwhile, in a large bowl, combine all the remaining ingredients. Pour into the pan and bring to a low boil. Add the wings. Bring the liquid to a low 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. Can be reheated and served the next day.

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