| 20 | chicken wings (about 4 lb) |
| 1/4 | cup dry sherry or Progresso® chicken broth (from 32-oz carton) |
| 1/4 | cup oyster sauce |
| 1/4 | cup honey |
| 3 | tablespoons chopped fresh cilantro |
| 2 | tablespoons chili sauce |
| 2 | tablespoons grated lime peel |
| 4 | medium green onions, chopped (1/4 cup) |
| 3 | cloves garlic, finely chopped |
Serve with...
Asian Coleslaw
Total Time:
10 min
| 1. | Cut each chicken wing at joints to make 3 pieces; discard tip. Cut off excess skin; discard. |
| 2. | In resealable heavy-duty food-storage plastic bag or large glass bowl, mix remaining ingredients. Add chicken; turn to coat with marinade. Seal bag or cover dish; refrigerate, turning once, at least 1 hour. |
| 3. | Heat gas or charcoal grill. Remove chicken from marinade; reserve marinade. Place chicken on grill over medium heat. Cover grill; cook 45 to 60 minutes, brushing frequently with marinade and turning once, until juice of chicken is clear when thickest part is cut to bone (180°F). Discard any remaining marinade. |
|
| If you don't have oyster sauce, you can use 2 tablespoons of soy sauce instead. |
|
| Purchase chicken drummettes (you'll need about 40) instead of chicken wings. Drummettes are cut up and ready for marinating. |
|
| You can prepare and grill these zesty wings up to 24 hours ahead. Place in a rectangular pan, cover with foil and refrigerate. To reheat, place the covered pan in the oven at 350°F for 20 to 25 minutes or until heated. |
Nutrition Information:
60 ( 30); 3 1/2g ( 1g, 0g); 15mg; 70mg; 2g ( 0g, 2g); 4g 0%; 0%; 0%; 0% 0 ; 0 ; 1/2 0