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Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 36 |
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These wings are mild enough to please even the kids at your table. The baked-on honey barbecue sauce is the only one you'll need.Diane Acord, Savage, Minnesota Ingredients:
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) |
Directions:
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 juices run clear. Yield: 3 dozen.
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