Ingredients

• Sauce:
• 1 (8 oz) can tomato sauce
• 1 cup ketchup
• 1/2 cup brown sugar
• 2 1/2 tbsp white vinegar
• 2 tbsp Worcestershire sauce
• 1/4 cup lemon juice (2 lemons)
• 1 tsp garlic powder
• 1 tsp coarse black pepper
• 1/4 tsp cumin
• 1/8 tsp cayenne pepper
• Wings:
• 1.5 to 2 lb chicken drummettes or wingettes
• 1 cup all-purpose flour
• 1 tsp seasoning salt
• 1 tsp pepper
• 1 tsp granulated garlic
• 1 egg
• 2 Tbsp milk
• About 1/4 cup canola oil

Directions

1. Sauce:

2. Combine all ingredients in a large pot. Simmer until slightly reduced. Store in a covered container in the refrigerator.

3. Wings:

4. Preheat your oven to 425 degrees.

5. In a bowl whisk together egg and milk.

6. Combine flour, seasoning salt, pepper and granulated garlic in one gallon plastic bag.

7. Put chicken wings in the egg wash first and coat

8. Transfer the wings to the plastic bag with flour. Seal the bag and shake to coat.

9. Line a cookie sheet with aluminum foil. Lay wings in single layer. Drizzle with canola oil. Bake for 20 minutes. Turn and bake for an additional 20 minutes.

10. Wings should be golden brown and crispy. Prepare the wing sauce while your drummettes are cooking.

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