Finger Lickin' Chicken Wings With Pink Coleslaw

• None None FOR THE CHICKEN
• 1 cup tomato sauce
• 1/4 cup Worcestershire sauce
• 1/3 cup firmly packed brown sugar
• 1/4 cup cider vinegar
• 2 tbsp yellow mustard
• 2 cloves garlic, crushed
• 3 1/2 lbs chicken wings
• None None FOR THE PINK COLESLAW
• 1 large red apple
• 12 oz red cabbage, finely shredded
• 1/2 cup coarsely chopped fresh mint
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard

1. For the chicken, combine sauces, sugar, vinegar, mustard and garlic in medium saucepan; bring to a boil. Remove marinade from heat; cool to room temperature.
2. Cut wings into three pieces at joints; discard tips. Combine chicken with marinade in large bowl, cover. Refrigerate 3 hours or overnight.
3. Preheat the oven to 425u0b0F. Line a large baking pan with foil.
4. Place chicken, in single layer, in prepared pan. Brush with marinade. Bake, turning occasionally, about 45 mins or until chicken is browned and cooked through.
5. For the pink coleslaw, core unpeeled apple; cut into matchsticks. Place apple in large bowl with remaining ingredients; toss gently to combine.
6. Serve chicken wings with coleslaw.

chicken, tomato sauce, worcestershire sauce, brown sugar, cider vinegar, yellow mustard, garlic, chicken, red apple, red cabbage, fresh mint, olive oil, red wine vinegar, mustard

Taken from recipes-plus.com/api/v2.0/recipes/35613 (may not work)