Sticky Bat Wings

Sticky Bat Wings


2 to 2½ pounds fresh chicken wingettes
⅔ cup Dierbergs ketchup
¼ cup reduced-sodium soy sauce
¼ cup honey
4 cloves garlic, minced
2 tablespoons Dierbergs brown sugar
2 tablespoons white wine vinegar
1 tablespoon Sriracha hot sauce
1 teaspoon Chinese five-spice powder


Place chicken in large freezer-weight reclosable plastic bag.

In 2-cup glass measure, combine remaining ingredients. Reserve ¼ cup. Pour remaining mixture over chicken; seal bag and turn to coat wings. Place bag on plate and marinate in refrigerator overnight.

Remove chicken from bag and place on foil-lined jellyroll pan; discard marinade.

Bake in 375°F. oven for 20 minutes.

Brush reserved marinade over wings; bake until browned and thoroughly cooked, about 20 to 25 minutes.

Serve additional hot sauce on the side.

Servings: 8
Serving Size: Per Serving

Per Serving
Calories: 257
Cholesterol: 85 mg
Fat: 18 g
Sodium: 135 mg
Carbohydrates: 2 g
Protein: 21 g
Fiber: 0 g