2/3 c. onion, chopped fine
1 clove garlic, chopped fine
2 tbsp. vegetable oil
1 (15 oz.) can tomato sauce
1 tsp. thyme
1 tsp. celery seed
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. basil
1/4 tsp. cayenne pepper
12 chicken wings (about 2 lb.) or 24 drumettes
Sesame seeds (optional)

Saute onion and garlic in oil until soft, about 5 minutes. Add remaining spices and tomato sauce. Bring to a boil slowly, lower heat and simmer 15 minutes. Stir occasionally. Remove from heat and cool. If using chicken wings, cut at joint and discard wing tips.

Place chicken wings in shallow dish. Cover with marinade and refrigerate overnight or place wings and marinade in a plastic bag in refrigerator (an easy way to marinate), turning occasionally.

Preheat oven to 425 degrees. Place chicken wings in single layer on a jelly roll pan lined with aluminum foil. If desired, sprinkle with sesame seeds. Bake 25 minutes or until juices run clear when pierced with a sharp knife. Do not turn. Reserved sauce may be heated and used as a dip for the chicken. Be sure to have small plates available for discarded bones.