Wash the wings and dry them with a paper towel to remove excess moisture. Each wing is divided by joints into three parts. The extreme phalanx is not used.
Part of the wing of the forearm has two bones. Cut the meat along the upper edge of the bone and pull it down, scraping the bones with a knife. Remove the thin bone, leaving one bone at a time. Having collected the removed meat in the joint area, turn its ends with the skin inside.
With the shoulder part of the wing to do the same, leaving the only available bone in place. So do with all parts of the wings.
For the marinade, mix olive oil, tomato sauce, sour cream and mayonnaise. Add salt and spices.
Dip each part of the wing in the prepared sauce, place on a platter and leave for 30 minutes to marinate. Before baking, wrap the open bones with pieces of foil.
Bake the wings in a preheated 200-degree oven until they are nicely browned.