Yesterday, the load of clothes in the dryer never got dry, and I finally discovered that there was no heat in the dryer. I cursed about how these things always happen on Saturdays and I wouldn't be able to call for the repairman until Monday. Then, today, I put another load in—figuring that I could finish it off outside, because it was so nice out—and it worked fine! So now I'm glad I didn't call the repairman. I was already preparing for the annual Cursing Maytag Festival.
Yesterday, Pete said he was too tired to go to soccer. I said he had to go, his team was counting on him, he made a commitment, etc. So he went, scored the only goal for his team, and came home with a raging fever. He still has it today, so he'll have to miss school tomorrow. (Meanwhile, he's definitely going to grow up to be the kind of guy who gets a Man Cold.)
Yesterday morning the weather forecast was calling for heavy rain in the afternoon, so we decided to postpone the block party yet again. It never did end up raining until later in the evening, but it was a chilly, windy afternoon. Today was gorgeous—sunny and mild—and the block party was terrific.
I was assigned a main dish of some sort, so I decided to go the easy route and make chicken wings. I hadn't left myself enough time for the marinating part of Pete's favorite wings, so I made these instead. He had no appetite and didn't even go to the block party, but I think he would have liked these just as well. They are really sticky and delicious.
4 lbs. chicken wingettes/drumettes
1 cup soy sauce
½ cup dry red wine
½ cup plus 1 Tbsp sugar
¼ tsp ground ginger
Put a rack in middle of oven and preheat oven to 400°.
Arrange wings in one layer in a large roasting pan. (I had more than 4 lbs., and they didn't fit in my roasting pan, so I used a second pan, which was Teflon. That was a mistake for two reasons: The wings in that pan started to burn, and cleaning it was a bear. Next time I might just use one large disposable aluminum pan.)
Combine remaining ingredients in a small saucepan and heat over moderately low heat, stirring, until sugar dissolves. Pour evenly over wings.
Bake for 45 minutes. Turn wings over and bake until sauce is thick and sticky, about 1 hour more. Transfer wings to a platter.