24 chicken wings

1/2 cup (125 ml) tomato paste

1/2 cup (125 ml) white wine vinegar

1/4 cup (60 ml) olive oil

1/2 cup (125 ml) brown sugar

1/4 cup (60 ml) chili powder

1 tablespoon (15 ml) ground coriander

2 teaspoons (10 ml) ground cumin

1 teaspoon (5 ml) salt

2 cloves garlic, finely chopped

Cut the chicken wings at the joints, in three pieces. Discard the end piece and keep the other two pieces. Set aside.

In a saucepan, combine the remaining ingredients. Bring to a boil and cook for 5 minutes, stirring constantly. Let cool. In a large bowl, place the chicken pieces. Add the sauce and toss to coat.

Cover and refrigerate for 12 hours. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a baking sheet with parchment paper.

Place half of the chicken wings on the baking sheet without touching each other. Bake for 20 minutes. Turn the wings and cook for about 15 minutes. Remove from the oven. Bake or freeze the remaining chicken wings. Serve with a salad.

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