SWEET CHILI WINGS

[FC PARTY & FINGER FOOD P30]

2kg CHICKEN WINGS

2 CLOVES GARLIC [crushed]

¼ TEASPOON SALT

1 TEASPOON GROUND BLACK PEPPER

1 TABLESPOON OIL

¼ CUP SWEET CHILI SAUCE

2 TABLESPOONS HONEY

1 TABLESPOON WHITE VINEGAR

¼ CUP SOY SAUCE

2 TEASPOONS GRATED GINGER

1 TABLESPOON SOFT BROWN SUGAR

PREHEAT OVEN TO MODERATE [180C]

CUT EACH WING INTO 3 SECTIONS, DISCARD TIPS.

COMBINE REMAINING INGREDIENTS IN A LARGE MIXING BOWL. MIX WELL. ADD THE CHICKEN PIECES & STIR UNTIL COATED. COVER & REFRIGERATE SEVERAL HOURS OR OVERNIGHT.

DRAIN THE CHICKEN PIECES& RESERVE MARINADE. PLACE CHICKEN PIECES ON ROASTING RACK OVER AN OVEN TRAY. BAKE FOR ONE & A HALF HOURS OR UNTIL CHICKEN IS CRISP & COOKED THROUGH. BRUSH THE PIECES WITH RESERVED MARINADE SEVERAL TIMES DURING COOKING. SERVE HOT.