Redcap Family Not Really Secret Recipe Chicken Wings.
About a kilo of chicken wings, separated into the different joints (bony tips kept in the freezer for future stock making).
In a casserole dish, add garlic, every single herb you find in your spice rack that goes with chicken and you feel like putting in, a heaped tablespoon of brown sugar, a big splash of tomato sauce (er... tomato puree would be a better substitute than ketchup, I think), and a few grinds of pepper. Pour over worcestershire sauce, soy sauce, and malt vinegar (I use about 1/5 worcestershire, 2/5 soy and 2/5 vinegar, but you can adjust to taste) until the wing pieces are barely covered.
Cover and marinate in the fridge for at least an hour, preferably overnight.
When you're ready to cook, put the whole dish (marinade and all) into the UN-PREHEATED oven, and set to 180 C. Walk away and ignore. About an hour and a half later, shift everything around with a spoon, put back in for about another hour. When fully cooked the meat should be nearly black and falling off the bone.
Serve with bread and a green salad. If you're me, you save the liquid and eat it later reheated and poured over bread.