Prep 10 mins
Cook 35 mins
My mother in law used to serve heaps of these at least once a week. She use to love it because wings were very cheap in those days and there was enough to feed the entire family and then some. Now wings are just as expensive as other chicken pieces. I cut the wing tips off and freeze them to use for broth at some other time.
- 473.18 ml catsup
- 236.59 ml brown sugar, packed
- 29.58 ml Worcestershire sauce
- 29.58 ml cider vinegar
- 2721.55 g chicken wings
- In a medium bowl, whisk together catsup, sugar, Worcestershire, and vinegar; season with salt and pepper. Set aside 1 cup sauce for tossing raw chicken; use rest for baked chicken.
- Preheat oven to 450 degrees, with racks in upper and lower thirds; line two rimmed baking sheets with aluminum foil.
- Divide wings between baking sheets, and toss with reserved 1 cup sauce.
- Bake chicken until opaque throughout, 30 to 35 minutes, rotating sheets and tossing chicken halfway through. Toss baked wings with 1/2 cup sauce, and serve with remaining sauce on the side.
If anyone's hungry I can fax you some. Made for Everyday Is A Holiday.
The sauce was delicious! But I think next time, I'll be using it on chicken drummets. The chicken wings made it extra messy and extra hard to eat, and there really isn't much meat. It could be good as a party food though!