While paging through the recent issue of everybody cooks, the free publication put out by Dierbergs markets every month, I found a recipe that caught my eye by its name alone: Sticky Bat Wings.
Bat wings? Liar.
In the spirit of pushing holidays too early, I present to you Sticky Bat {Chicken} Wings.
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Sticky Bat {Chicken} Wings – courtesy for Dierbergs Markets
You will need:
2 to 2 1/2 pounds fresh chicken wingettes
2/3 cup ketchup
1/4 cup reduced-sodium soy sauce
1/4 cup honey
4 cloves garlic, minced
2 tablespoons brown sugar
2 tablespoons white wine vinegar
1 tablespoon hot chili sauce (Sriracha)
1 teaspoon Chinese five-spice powder
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Place chicken in large freezer-weight reclosable plastic bag. In 2-cup glass measure, combine remaining ingredients. Reserve 1/4 cup. Pour remaining mixture over chicken; seal bag and turn to coat wings. Place bag on plate and marinate in refrigerator overnight. Remove chicken from bag and place on foil-lined jellyroll pan; discard marinade. Bake in 375 degree oven for 20 minutes. Brush reserved marinade over wings; bake until browned thoroughly cooked, about 20 to 25 minutes. Serve additional hot sauce on the side. Makes 8 servings.