Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: the day before serving: in a large bowl, combine the marinade ingredients and mix well. add the chicken wings and toss to coat. cover and refrigerate 24 hours. the next day: preheat oven to 357°. let wings come to room temperature. line 1 or 2 roasting pans with heavy-duty aluminum foil. coat 1 or 2 wire racks with non-sticking spray and place in baking pan(s). drain chicken and reserve marinade. arrange wings on rack(s) and roast for 30 minutes. drain liquid from pan(s). baste wings with marinade, turn them and baste again. roast until wings turn mahogany in color. the wings can be frozen after they're cooked. pour the remaining marinade over wings and freeze.to serve at a later date, defrost to room temperature and heat prior to serving.

Target recipe: combine sauce ingredients (that is everything except chicken wings in a large pot and bring to a boil and then stir and simmer for 5 minutes. correct flavoring as desired. place wings in a large roasting pan(s). pour over sauce on wings and coat evenly. cover and refrigerate several hours or overnight. drain off sauce and reserve. roast wings in a 375 oven basting frequently with some of the reserved sauce, turning to brown until wings cooked and done (about 1 hour). serve warm or cool and serve at room temperature.