Tangy garlic wings are a nice change for any party or just a snack. To make sure they are crispy I place a cooling rack on top of the baking sheet, then spray the rack with Pam. This allows the heat of the oven to circulate around the chicken. Enjoy!
1 C. Ketchup
1/2 C. butter, melted
2 Tbsp. red wine vinegar
2 Tbsp. Dijon mustard
2 tsp. chili powder
1 tsp. garlic powder
2 dashes hot sauce
4 1/2 lbs. chicken wings
In a large bowl, combine ketchup, butter, vinegar, mustard, chili powder, garlic powder, and hot sauce. Add wings, tossing to coat; chill for 4 hours.
Preheat oven to 400. Line rimmed baking sheets with foil. Remove chicken, reserving marinade, and place on baking sheets in a single layer. Brush wings with marinade. Discard any remaining marinade. Bake 30 minutes or until chicken is done.
