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- In small saucepan, combine all the sauce ingredients. Boil sauce over medium-high heat for 10 minutes. Cool sauce to room temperature. If desired, remove garlic and ginger, transfer sauce to tightly covered container, and refrigerate for up to 24 hours.
- Preheat oven to 425° F. Line baking pan, 15” x 11” or larger, with foil. Coat 2 (10” x 10”) wire racks with cooking spray and set in the pan, overlapping them.
- Cut off first joint of chicken wings and discard. Arrange wings in prepared baking pan in one layer, smooth side up. Bake wings for 10 minutes.