1kg Chichenwings
30g neutral oil

100g red wine
40g Ketjap Manis
20g balsamic
50g ketchup
5g Cajun Spice (more, if you like it hot)
1 onion

Fry the chicken wings in batches on both sides.

Halve the onion and slice it.

Remove the wings from the pan. Reduce the heat and sauté the onions.

Deglaze the pan with wine, soy sauce and vinegar, puree the broth and boil it down to syrup. Season with ketchup and Cajun Spice to taste.

Put the wings in the marinade. At least 1 hour, longer is always possible. Take the wings out of the marinade, catch the marinade.

Bake the wings in the oven. Serve with marinade, baked potatoes and salad.