Sweet-and-Sour Chicken Wings
Preheat the oven to 350°.
Rinse the chicken wings under cold, running water and pat dry with paper towels. Dissolve the cornstarch in the water and set aside.
In a small saucepan over medium-high heat, bring the red wine vinegar, soy sauce, sugar, and tomato sauce to a boil. Add the cornstarch mixture, stirring constantly until thickened. Keep the sauce warm on low heat.
Place the chicken wings on a baking sheet and brush with the sauce. Bake for 30 minutes, brushing with the sauce occasionally. Turn over, brush with sauce, and bake for another 30 minutes or until the wings are cooked.
Nearly everyone knows that “buffalo wings” are actually made with chicken wings. However, fewer people realize that, until recently, chicken wings were usually relegated to the soup pot. It took a housewife from Buffalo, New York, to see the potential behind deep-frying chicken wings and serving them with a hot sauce. Today, numerous variations on the original recipe exist, and chicken wings are a staple on many restaurant appetizer menus.
These can be prepared a day or two in advance and refrigerated in a sealed container. Serve cold or reheat briefly before serving.