Try these for your next tailgate. They are a hit with kids and grownups alike!
- 3 lbs. chicken wings, I used whole wings, but use drumettes if you prefer.
- 1/4 C. soy sauce
- 1/4 C. honey
- 2 T. minced, fresh ginger
- 4 garlic cloves, minced
- 1/2 C. rice wine, (NOT rice wine vinegar) substitute sherry if you like
Place the wings in a large dish. Combine the soy sauce, honey, ginger, garlic, and rice wine and pour over the wings, turning to coat. Cover and refrigerate for at least six hours or overnight. Heat the oven to 400 degrees. Place the wings on a rimmed baking sheet. Roast for 20-25 minutes or until the wings are golden brown and sticky to the touch.