Spicy Thai Chicken Wings

Prep Time: 1 Hour 25 Minutes
Start to Finish: 2 Hours 25 Minutes
Servings: 40 appetizers

20 chicken wings (about 4 lb)
¼ cup dry sherry
¼ cup oyster sauce
¼ cup honey
3 tablespoons chopped fresh cilantro
2 tablespoons chili sauce
2 tablespoons grated lime peel
4 medium green onions, chopped (¼ cup)
3 cloves garlic, finely chopped

1 Cut each chicken wing at joints to make 3 pieces;
discard tip. Cut off and discard excess skin.
2 In large glass bowl or large resealable food-storage
plastic bag, mix remaining ingredients. Add chicken;

TODAY’S RECIPE

turn to coat with marinade. Cover bowl or seal bag
and refrigerate, turning once, at least 1 hour.
3 Heat gas or charcoal grill. Remove chicken from
marinade; reserve marinade. Place chicken on grill
over medium heat. Cover grill; cook 45 to 60 minutes,
brushing frequently with marinade and turning once,
until chicken is no longer pink in center. Discard any
remaining marinade.

PER APPETIZER: Calories 60; Total Fat 3g (Saturated Fat 1g);
Sodium 35mg; Total Carbohydrate 3g (Dietary Fiber 0g);
Protein 5g

SUBSTITUTION
Chicken broth can be used instead of the sherry.
If you don’t have oyster sauce, you can use
2 tablespoons of soy sauce instead.

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