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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
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I've been making these slightly sweet wings for 25 years, and people always love them, says Linda Walker of Dumfries, Virginia. The wings marinate overnight, then I bake them an hour before serving. The recipe is easy to double or triple for a crowd, she adds. Ingredients:
2 tablespoons reduced-sodium soy sauce |
2 tablespoons peach preserves |
1-1/2 teaspoons lemon juice |
1/4 teaspoon ground ginger |
1/4 teaspoon minced garlic |
8 chicken wingettes |
Directions:
1. In a large resealable plastic bag, combine the first five ingredients; add chicken wings. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
2. Transfer wings to a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 50-60 minutes or until chicken juices run clear, turning every 10 minutes. Yield: 2 servings.
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