Smoke and Spice Wings
2 1/2 lb wings, trimmed and separated 4 Tbsp olive oil 2 medium onions, chopped 5 to 6 large cloves garlic, chopped 1 - 28 oz can tomatoes 1 - 5 1/2 oz can tomato paste 2 Tbsp sugar 2 Tbsp red wine vinegar 2 Tbsp Worcestershire sauce 1 Tbsp liquid smoke 1 tsp salt 1 tsp oregano 1 tsp cinnamon 1 Tbsp dry mustard 4 Tbsp butter
Heat olive oil in a heavy noncorrosive saucepan and saut� onions and garlic until soft but not brown. Add everything except wings, stir, and cook uncovered over medium heat for 1/2 hour or until thickened enough to coat a spoon. Cool
Place wings in a large bowl and pour cooled marinade over wings. Stir to coat well and marinate for 2 hours at room temperature. Drain and reserve marinade.
Preheat broiler. Place wings on broiling rack and broil 15 to 20 minutes or until browned and cooked through. Turn after 10 minutes and baste with marinade.
Transfer to platter and serve.
Serves 2 to 4