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Mahogany Chicken Wings
chicken wings (about 2 1/2 pounds)
cup soy sauce
tablespoons chili sauce
teaspoon ground ginger
cloves garlic, finely chopped
Cut each chicken wing at joints to make 3 pieces; discard tip. Cut off excess skin; discard. Place chicken in shallow glass or plastic bowl. Mix remaining ingredients; pour over chicken. Cover and refrigerate 1 hour, turning occasionally.
Heat oven to 375°. Line broiler pan with aluminum foil.
Remove chicken from marinade; reserve marinade. Place chicken in single layer on rack in foil-lined broiler pan; brush with marinade.
Bake 30 minutes; turn. Bake about 20 minutes longer, brushing occasionally with marinade, until deep brown and juice of chicken is no longer pink when centers of thickest pieces are cut. Discard any remaining marinade.
Serve with your favorite creamy dip.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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