4 pounds chicken wings (20 wings)
three-quarter cup catsup.
1/4 cup onion, finely chopped
2 tablespoons water
four cloves garlic, minced
1 tablespoon white vinegar
two Bay leaves
hot pepper sauce to taste.
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1/2 teaspoon dry mustard
1/2 teaspoons dried oregano, crushed
rinse chicken wings and Pat dry.
Cut and discard wing tips.
Cut each wing at the joint to make two sections. Arrange chicken pieces in a single layer in an ungreased baking pan. Bake at 375 for 25 min. Drain fat.
Meanwhile, in a large saucepan, combine catsup onion, water, garlic, vinegar, Brown sugar, Worcestershire sauce, chili powder dry mustard oregano, bay leaves and hot pepper sauce.
Bring to a boil and reduce heat. Simmer, uncovered, for 2 min., stirring occasionally.
Remove Bay leaves
pour barbecue sauce over partially cooked chicken in the pan. Bake for 20 min., then stir chicken and bake for 10 min. more. Transfer the chicken to a lettuce lined platter.