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KF: Honey Barbecue Wings

Source of Recipe

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KF: Honey Barbecue Wings

Country Woman Christmas Annual 2008
Reviews rate this recipe 4.5 of 5 stars.
Exchanges
Prep: 40 min. + marinating Bake: 25 min.
Yield: 3 dozen.

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.

Editor's Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.

1 wing with 1 teaspoon sauce equals 69 calories, 4 g fat (1 g saturated fat), 15 mg cholesterol, 73 mg sodium, 4 g carbohydrate, trace fiber, 5 g protein. ++++ Exchange: 1 medium-fat meat.