12 chicken wings (about 2 pounds)Hoisin-Ginger Marinade (below)
Cut each chicken wing at joints to make 3 pieces; discard tips. Cut off and discard excess skin. Place chicken in shallow glass or plastic dish. Prepare Hoisin-Ginger Marinade.
Pour marinade over chicken; turn to coat with marinade. Cover and refrigerate 1 hour.
Heat oven to 450°. Place chicken with marinade in ungreased rectangular pan, 13x9x2 inches. Bake uncovered 30 minutes. Reduce oven temperature to 375°. Turn chicken. Bake about 20 minutes longer or until no longer pink in center. 4 servings.
Hoisin-Ginger Marinade
¼ cup ketchup
1 tablespoon sugar
1 tablespoon hoisin sauce
1 teaspoon finely chopped gingerroot
2 teaspoons reduced-sodium soy sauce
¼ teaspoon salt
2cloves garlic, finely copped
Mix all ingredients.
¼ cup ketchup
1 tablespoon sugar
1 tablespoon hoisin sauce
1 teaspoon finely chopped gingerroot
2 teaspoons reduced-sodium soy sauce
¼ teaspoon salt
2cloves garlic, finely copped
Mix all ingredients.
Source: “Great Tasting Chicken” Betty Crocker
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