3 lb (1.4 kg) whole chicken wings (with tips)

1/2 cup (125 ml) ketchup

1/4 cup (60 ml) cider vinegar

2 tablespoons (30 ml) soy sauce

2 tablespoons (30 ml) molasses

1/2 teaspoon (2.5 ml) hot pepper sauce or to taste

2 cloves garlic, finely chopped

1/4 teaspoon (1 ml) gel-type black food colouring

Salt and pepper

Dislocate the 2 joints of each wing to prevent them from retracting during cooking. (The cooked wings will resemble bat wings.) Set aside.

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