I invented these when Gene & Rosemary Wolfe came over for a barbecue and Rosemary requested chicken. *
3 lbs. chicken wings, with uneatable tips cut off
1/2 c ketchup
1/4 c white wine
1/4 c soy sauce
2 T sugar
1 t salt
1 t garlic powder
1/2 t ginger
Mix all that up. Refrigerate one hour or up to overnight. Stir.
Lay wings out in cookie trays or in a casserole dish and baste with the sauce. Reserve extra sauce.
Bake in oven at 375o for 30 minutes, or on outdoor grill, covered, until tender. Baste with more sauce every now and then.
Pour the marinade into a bowl and nuke for 3 minutes, or until the chicken juices have thoroughly cooked.
Put the chicken and the extra sauce in the crock pot to keep them warm. Serve.
* This recipe is not available in Book View Cafe’s new commemorative 15th Anniversary cookbook, BVC EATS. However, my recipes for whisky-cherry brownies, boozy chocolate trifle, and an authentic pig roast are there! Available from all the usual retailers, in ebook and print!