Here is my family’s all-time favorite way to eat chicken wings. My grown son and daughter always request them when they visit. We sometimes even eat the wings as a main dish.
—DIANE ACORD SAVAGE, MN
PREP: 40 MIN. + MARINATING • BAKE: 25 MIN. • MAKES: 3 DOZEN
2 garlic cloves, minced
1 tablespoon canola oil
1/2 cup honey
1/4 cup ketchup
2 tablespoons orange juice
2 tablespoons lemon juice
2 tablespoons reduced-sodium soy sauce
2 teaspoons ground ginger
2 teaspoons cider vinegar
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce
18 whole chicken wings (about 3 3/4 pounds)
1. In a small saucepan, saute garlic in oil until for 1 minute. Stir in the honey, ketchup, juices, soy sauce, ginger, vinegar, Worcestershire sauce, mustard, pepper and hot pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Remove from the heat; cool to room temperature.
2. Cut chicken wings into three sections; discard wing tip sections. Place wings in a large resealable heavy-duty plastic bag; add 3/4 cup cooled honey mixture. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining honey mixture for basting.
3. Drain and discard marinade. Place chicken wings on a greased rack in a large baking pan. Bake at 400° for 10 minutes on each side, basting occasionally with honey mixture.
4. Broil 4-6 in. from the heat for 2-3 minutes or until browned and the juices run clear.
NOTE Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.
PER SERVING 1 piece equals 69 cal., 4 g fat (1 g sat. fat), 15 mg chol., 73 mg sodium, 4 g carb., trace fiber, 5 g pro. Diabetic Exchange: 1 medium-fat meat.