1 cup white sugar
1 teaspoon chicken bouillon granules
1 cup chicken broth
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon distilled white vinegar
2 tablespoons vegetable oil
1 tablespoon chopped fresh parsley
In a medium saucepan, combine sugar, bouillon, chicken broth, Worcestershire sauce, soy sauce, vinegar, oil, parsley and lemon. Bring to a boil and reduce heat. Cover and simmer 3 to 4 hours.
Remove wings from broth mixture and place on a plate. Reserve 2 tablespoons chicken liquid for dipping. In a small bowl, mix 3 tablespoons prepared parsley with remaining flour. Dip wings in parsley mixture and place in saucepan to cook for about 5 minutes. Place wings in saucepan and keep warm.