1/2 cup Worcestershire sauce
1/4 cup brown sugar
1 cup white wine
1/2 teaspoon crushed red pepper
1/2 teaspoon salt
1 1/2 tablespoons vegetable oil
1 cup chicken broth
1 cup chicken cutlets
Combine Worcestershire sauce, brown sugar, white wine, crushed red pepper, salt and oil. Heat over low heat, stirring occasionally, until liquid is reduced by half. Stir fast cooking time to 1 to 2 minutes.
Return cooked wings to skillet. Season with chicken cutlets. Serve immediately or refrigerate for 7 to 10 minutes.