Honey-Garlic Chicken Wings

Another favorite! Leftover chicken wings also provide plenty of bones, flavoring, and bits of leftover meat to make Zoop stock, so nothing goes to waste. 

Honey-Garlic Chicken Wings: 

This recipe requires extra time

 for marination

¼ c. (60 mL) soy sauce

¼ c. 60 mL) hoisin sauce

¼ c. (60 mL) liquid honey

2 tbsp. (30 mL) dry sherry or chicken stock

2 tbsp. (30 mL) plum sauce

1 tbsp. (15 mL) cider vinegar

1 large garlic clove, minced

2 lb. (0.908 kg) chicken wings, tips removed and cut as “drumettes” at joints

In large bowl, combine all ingredients except chicken. Remove ⅓ c. marinade; cover and refrigerate. Add chicken drumettes to remaining marinade; cover and refrigerate at least four hours or overnight, stirring occasionally. Arrange wings in a single layer on rack in foil-lined baking sheet. Bake at 400 deg. F. for 20 min.; turn wings over and brush with reserved ⅓ c. marinade. Bake an additional 15-to-20 min. Makes 8 appetizer servings.

- From Canadian Living Magazine: 

Best Appetizers Made Easy, Elizabeth Baird