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Sticky Chicken Wings
Sticky Chicken Wings
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These wings have just the right balance of heat to sweet with a little tangy flavor too. Perfect for a game day appetizer or even as a meal entree!
2 to 2 1/2 pounds fresh chicken wingettes
2/3 cup Dierbergs ketchup
1/4 cup reduced-sodium soy sauce
1/4 cup honey
4 cloves garlic, minced
2 tablespoons Dierbergs brown sugar
2 tablespoons white wine vinegar
1 tablespoon hot chili sauce (Sriracha)
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 wings on foil-lined jellyroll pan; discard marinade. Bake in 375°F. oven turning and brushing occasionally with reserved marinade until browned and thoroughly cooked, about 40 to 45 minutes. Serve additional Sriracha on the side.

Makes 8 servings
Nutritional Information
Servings: Per serving
Calories: 251
Cholesterol: 86 mg
Fat: 17 g
Sodium: 287 mg
Carbohydrates: 1 g
Fiber: 0 g
Protein: 21 g

Author: RB2013

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