These sticky, finger-lickin' wings are both sweet and spicy. It's easy to make a mild version, too. They are easy, crowd pleasing party food.
3-4 lbs. chicken wings
1 tablespoon corn starch
1-1/3 cups soy sauce
1/3 cup Mirin rice cooking wine* (or other white wine)
1/2 cup honey
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
2-3 tablespoons Sriracha chili sauce* (or other hot chili sauce); omit chili sauce altogether for mild, sweet wings
Preheat oven to 375 degrees. Cut chicken wings into sections at their joints, discarding the tips. Arrange wing pieces in a single layer in baking dish that has been coated with cooking spray. In small bowl, combine cornstarch with 1 tablespoon water. In separate bowl, whisk together the soy sauce, Mirin, honey, garlic, ginger, chili sauce, and cornstarch mixture. Pour sauce over chicken wings. Bake uncovered for 1 hour and 15 minutes; turning wings over in pan every 25 minutes. Remove from oven and leave in baking dish for 10 minutes. The sauce will thicken as it cools. With tongs, roll each wing in the sauce to coat it completely; place on platter and serve.
*Mirin cooking wine and Sriracha chili sauce are usually found in the Asian aisle of your grocery store.
Nutritional Information. For 2 wing sections (or one whole wing), 74 calories, 2.5g fat, 10.5g carbs, 8.1g sugars, 3.6g protein, 9g fiber; Weight Watchers PointsPlus: 2 (or 1 point per wing section).