These wings are called “irresistible” for a reason

Back in the early 1980s, I came up with a chicken wing recipe. It started as a refrigerator-clearing exercise, using a little of this and that from jars. The first batch was terrific, and because I had, literally, taken a little of this and a little of that, I was unable to replicate what I had done.
It took some experimenting to cobble together another batch as delicious as the first; after sampling several dozen wings, who could remember? From that day forward, I had my wing recipe.
The Wing Y