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Adapted from The Great Wings Book by Hugh Carpenter & Teri Sandison. Taken from the blog at Serious Eats.
- Trim off the wing tips. Cut each wing in two through the joint.
- In a large saucepan, combine all ingredients except wings. Bring to a boil. Add wings and reduce to a low simmer. Cover tightly and simmer until wings are very tender, about 30 minutes, stirring occasionally. (Chicken can be refrigerated, in the sauce, up to 24 hours at this point.).
- To serve, bring temperature up to medium and boil until sauce is thick and syrupy and wings are well-coated with glaze.