3 cups V-8 juice
1 cup Worcestershire sauce
3 Tablespoons Horseradish
2 Tablespoons hot sauce
1/2 cup lemon juice or vinegar
2 to 3 Tablespoons cornstarch (use only what you need to thicken the sauce a little)
40 halal chicken wings or 25 halal drumsticks
Instructions
In a large pot, slowly simmer the first 5 ingredients, uncovered, until the sauce is reduced to about 75% of the starting amount. If, and only IF, you think the sauce is still a little thin, you may whisk in some cornstarch powder, a little at a time, to thicken the sauce to your desired consistency. If you dip the spoon in and then pull it out, the sauce should not all drip off, it should just coat the back of the spoon.
Place the wings, or legs in a large baking dish in a single layer and put them under the broiler until they are a pretty, crispy brown color. Turn them over once so both sides get browned. Now transfer your chicken into the pot with the simmering sauce and simmer them until the meat is coated with the sauce.
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