- 26 chicken wings
- 1/4 cup molasses
- 1/4 cup red wine
- 2 soup spoons soy sauce
- Unless the wings have been very well plucked, there will be disagreeable feathers on them here and there. Remove the larger ones just by tugging them out with your fingers, and the smaller ones by burning them off in an open gas flame.
- Put the wings into a large cast iron pan or wok.
- Without adding any oil, brown the wings on all sides, turning occasionally. (The wings will release enough of their own fat.) This took me 50 minutes. A few of the wings will separate or come close to falling apart. Don't worry about it.
- Mix the molasses and the wine together and add to the wings. Continue to saute for another 5 minutes.
- Turn off the heat drip the soy sauce into the pan. Continue to saute for another 2 minutes using the heat remaining in the walls of the pan.
- Serve at least 3 wings to each person as an appetizer, hot or cold. Reserve the pan scrapings to be the base for an unusual brown sauce.