12 chicken wings (1 cup = 250 ml)
60 ml tomato sauce (1/4 cup)
60 ml white vinegar (1/4 cup)
60 ml of brown sugar
30 ml olive oil (1/8 cup)
30 ml of chili powder
½ c-a-soup of ground coriander
1 c-a-c of cumin
½ c-a-c of salt
1 chopped clove of garlic (which I replaced with garlic powder)
Rinse well and wipe the chicken wings with paper towels.
In a saucepan mix all ingredients except chicken wings.
Bring to a boil and cook for five minutes, stirring constantly. Let cool.
Place chicken wings during a large dish. Add marinade and blend well.
Film the dish and place it in a cool place for 12 hours. Place the rack within the center of the oven.
Preheat oven to 180 C (350 F). Line a baking sheet with parchment paper.
Place the wings on the baking tray (space them apart). Bake for 20 minutes, turn chicken wings over and continue baking for 15-20 minutes or until nicely browned.