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In a three quart sauce pan, combine all ingredients
Bring to a boil and simmer 5 minutes. Cool. Pour cooled sauce over
disjointed chicken wings, cover and refrigerate overnight. Drain
wings. Place on 2 large shallow roasting pans which have been oiled.
Roast at 375F uncovered for 1 to 1 1/2 hours, basting every 20
minutes with remaining sauce to brown evenly. Remove wings from pans
and let cool on large sheets of foil.