Spicy Thai Chicken Wings
Serving Size / Yield
- 20 chicken wings (about 4 lbs.)
- 1/4 C. dry sherry
- 1/4 C. oyster sauce or 2 Tbs. soy sauce
- 1/4 C. honey
- 3 Tbs. chopped fresh cilantro
- 2 Tbs. chili sauce
- 2 Tbs. grated lime peel
- 4 med. green onions, chopped
- 3 cloves garlic, finely chopped
Cut each chicken wing at joints to make 3 pieces; discard tip. Cut off and discard excess skin.
In resealable heavy-duty plastic food-storage bag or large glass bowl, stir remaining ingredients until well mixed. Add chicken to marinade. Seal bag; turn to coat. Refrigerate at least 1 hour but no longer than 24 hours, turning once.
Heat oven to 375 degrees. Place chicken in ungreased 15X10X1-inch pan. Bake uncovered for30 minutes, stirring frequently. Bake about 20 minutes longer or until juice of chicken is clear when thickest part is cut to the bone.