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Prep 20min
Total1hr10min
Servings12
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Ingredients
Chicken
1
tablespoon vegetable oil
1/2
teaspoon kosher (coarse) salt
1/4
teaspoon freshly cracked pepper
3
lb chicken wingettes and drummettes
Sweet and Savory Sauce
1/4
cup honey
1/4
cup soy sauce
2
tablespoons rice vinegar
1
canned chipotle chile in adobo sauce, finely chopped
3
cloves garlic, finely chopped
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Steps
1
Heat oven to 425°F. Line 2 cookie sheet with sides with heavy-duty foil; spray with cooking spray.
2
In 1-gallon resealable food-storage plastic bag, mix oil, salt, pepper and chicken. Seal bag; shake to coat.
3
Place chickens on cookie sheets. Bake uncovered 30 minutes; turn chicken; rotate cookie sheets in oven. Bake 20 to 30 minutes longer or until golden brown and juice of chicken is clear when thickest part is cut to bone (at least 165°F).
4
Meanwhile, in 1-quart saucepan, mix Sweet and Savory Sauce ingredients; heat to simmering over medium heat, stirring frequently, until thickened and syrupy, about 5 minutes. Remove from heat; set aside.
5
In large bowl, toss chicken with sauce; return to cookie sheets. Bake 5 minutes longer. Serve warm.
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Purchase already cut chicken wings in the meat or frozen foods section. They're sometimes called chicken drummies or wingettes and drummettes. You can use just the drummettes if you prefer.
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