3 pounds chicken wings
2 tablespoons Canola or olive oil
3 teaspoons minced garlic
juice of 2 lemons, about 5 to 6 tablespoons
1 tablespoon plus 1 teaspoon Worcestershire sauce
1/3 cup ketchup
3 green onions, chopped, plus more for garnish, if desired
1 tablespoon Tabasco sauce
1/2 teaspoon dried leaf thyme
1 teaspoon ground cayenne pepper or red pepper flakes
2 tablespoons brown sugar, packed
1/2 teaspoon ground black pepper
2 tablespoons honey or agave syrup
1/2 teaspoon cayenne pepper, optional
Wash chicken wings and pat dry. Cut wing tips off and discard. Cut the wings at the joint.
In a large food storage bag or glass bowl, combine the oil, garlic, lemon juice, Worcestershire sauce, ketchup, chopped green onions, Tabasco, thyme, 1 teaspoon cayenne or pepper flakes, brown sugar, and black pepper. Add the chicken wings and coat well. Seal the bag or cover the container and marinated for 4 hours.
Line a roasting pan with foil and place a cooling or broiling rack in the bottom of the pan. You might have to use 2 pans and racks, but be sure to line them with foil to avoid a difficult-to-clean mess.
Heat the oven to 375°.
With tongs, remove chicken wings and arrange on the rack(s).
Pour the remaining marinade into a saucepan and add 2 tablespoons of honey or agave syrup and 1/2 teaspoon cayenne pepper, if desired. Bake the chicken wings for 50 to 60 minutes, turning about halfway through, and basting occasionally with the reserved marinade.
Arrange in a serving dish and sprinkle with fresh chopped green onion, if desired.
Makes about 50 to 60 pieces, depending on the size of the wings.