Bats’ Wings with Drip Sauce

Yields: 8 Servings and 1 1/3 cups sauce

Needed:
24 Chicken wings (3 to 4 pounds)
1 cup low sodium soy sauce
3/4 cup un-sulfured molasses
1/2 cup beef broth
1/2 teaspoon ground ginger

Drip Sauce
Needed:
1 cup ketchup
2 tablespoons dark brown sugar
2 tablespoons red wine vinegar
1 tablespoon dijon mustard
1 tablespoon sesame oil
1 teaspoon hot sauce

Directions:
1. Preheat over to 375°F

2. Stretch out each chicken wing to resemble bats’ wings. Arrange wings, skin side down, in roasting pan large enough to accommodate single layer.

3. Combine soy sauce, molasses, broth, and ginger in small saucepan; heat over low heat until mixture is smooth and well blended. Pour evenly over wings. Bake wings 30 minutes; turn and bake 30 minutes more or until sauce is thick and sticky.

4. Meanwhile for drip sauce, combine all ingredients in small sauce pan. Heat over medium heat until bubbly, stirring occasionally. Let cool slightly before serving.