1 pound chicken wings
1/2 cup butter
1 cup brown sugar
2 tablespoons Worcestershire sauce
2 teaspoons garlic powder
2 teaspoons dried oregano
1 teaspoon dried basil
2 teaspoons salt
1/2 teaspoon dried basil
1 (8 ounce) can condensed tomato soup
1 1/2 cups chicken broth
1 teaspoon cornstarch
Preheat the oven to 375 degrees F (190 degrees C).
Chop the chicken wings in the middle and cut into clumps. Place crosses in the top of the wings, leaving about 1/2 inch strips.
Saute them in butter or margarine until crisp. Remove from heat. Transfer wings to a single layer of foil. Place one strip of foil over the wings and press both sides together. Taking care not to cut through them, arrange them on a serving platter. Sprinkle with brown sugar, Worcestershire sauce, garlic powder, oregano, basil and salt. Brush with broth. Put another strip of foil over the wings and place on top of foil. Cloud wings with a wet spoon.
Bake chicken wings in preheated oven until little browned, about 15 to 20 minutes. Remove foil, wings will be browned. Serve hot from the foil foil on the side of the platter. Top with tomato soup and chicken broth. Add additional broth if desired. Top with chicken and serve hot.
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