Honey Glazed Wings

Makes 2 1/2 dozen
15 whole chicken wings (about 3 lb.)
1/2 c. honey
1/3 c. soy sauce
2 T. vegetable oil
2 T. chili sauce
2 tsp. salt
1 tsp. garlic powder
1 tsp. Worcestershire sauce
1/2 tsp. ground ginger

Cut chicken wings into three sections; discard wing tip section. Set wings aside. In a saucepan, combine the honey, soy sauce, oil, chili sauce, salt, garlic powder, Worcestershire sauce and ginger. Cook and stir until blended and heated through. Cool to room temperature. Place the chicken wings in a large resealable plastic bag; add honey mixture. Seal bag and turn to coat. Refrigerate for at least 8 hours or overnight. Drain or discard marinade. Place wings in a well greased 15x10x1 baking pan. Bake uncovered at 375º for 30 minutes. Drain; turn wings; bake 20-25 minutes longer or until chicken juices run clear and glaze is set.

Note: 3 lbs. of uncooked chicken wing sections (wingettes) may be substituted for the whole chicken wings and omit step 1.

Polly Burkholder - Star Tannery, VA