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Cook'n with Betty Crocker 
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Glazed Chicken Wings |
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Serves: 30 Print this Recipe3 pounds chicken wings (about 15) 2/3 cup soy sauce 1/2 cup honey 2 tablespoons vegetable oil 2 teaspoons five-spice powder 2 cloves garlic, crushed Cut each chicken wing at joints to make 3 pieces; discard tip. Place chicken in shallow glass or plastic dish. Mix remaining ingredients; pour over chicken. Cover and refrigerate at least 1 hour but no longer than 4 hours, turning chicken occasionally. Heat oven to 375°. Line broiler pan with aluminum foil. Remove chicken from marinade; reserve marinade. Arrange chicken on rack in broiler pan. Brush with reserved marinade. Bake 30 minutes. Turn chicken. Bake about 30 minutes longer, brushing occasionally with marinade, until juice of chicken is no longer pink when center of thickest pieces are cut. Discard any remaining marinade. 1 Serving: Calories 70 (Calories from Fat 35); Fat 4g (Saturated 1g); Cholesterol 15mg; Sodium 380mg; Carbohydrate 5g (Dietary Fiber 0g); Protein 4g. Do-Ahead Directions: After baking, chicken wings can be covered and refrigerated up to 24 hours. Bake uncovered in 375° oven about 15 minutes or until hot. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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