Chicken Wings, Braised Poultry
3 lbs. small chicken wings
1/4 cup brown sugar
1 tsp. chili powder
2 tsp. salt
1/4 cup lemon juice
1 cup tomato puree OR sauce 		1 cup water
1 cup sauterne
2 tbsp. Worcestershire
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hot fluffy rice

Combine first nine items in a saucepan. Add chicken wings, cover; bring to a boil then simmer gently for 25 minutes or until tender. Serve with rice.

Mary Drummy's recipe.

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