Shelly's Recipe

SPICY CHINESE CHICKEN WINGS

Category: Wings

16 to 24 chicken wings, cut apart at joints, wing tips discarded
1 jar (9 oz) hoisin sauce
1/4 cup brown sugar, packed
3 tbsp soy sauce
2 tsp chili paste or 1 tsp crushed red peppers
1/4 tsp minced garlic

Place chicken wing sections in a glass bowl or large reclosable plastic bag. Combine hoisin sauce, brown sugar, soy sauce, chili paste and garlic in a separate bowl to make marinade. Pour 2/3 of marinade over wings; toss to coat. Reserve remaining marinade for basting. Cover wings and refrigerate several hours or overnight.

Preheat oven to 425. Spray broiler pan with non-stick spray. Place wings in a single layer; bake for 30 minutes. Baste with reserved marinade; continue baking 10-15 minutes more; baste again. For a more crisp skin, broil about 5 minutes, watching closely to prevent overcooking. Serves: 4-6