Asian Chicken Wings

Wash the chicken wings and drain them thoroughly. Pat each wing dry with a paper towel. Place the wings in a large resealable plastic bag. Set aside.

For the marinade, combine the soy sauce, sugar, gin, garlic powder, ginger and honey. Whisk together until sugar is dissolved and mixture is well blended.

Pour the marinade over the chicken wings. Seal the bag and place it in a shallow bowl in the refrigerator. Marinate the wings for at least 24 hours, turning the bag occasionally to make sure all the wings are coated well with the marinade.

Spread the wings in a single layer on a large baking pan with sides that has been lined with foil. Spray the foil with nonstick cooking spray. Discard any remaining marinade.

Bake the wings at 350ºF for 25 minutes. Remove the pan from the oven, turn the wings over, return the pan to the oven and continue to bake for 20-25 minutes more or until wings are golden brown and cooked through. Serve warm.

This recipe comes from the “What’s Cookin’ at St. Catherine’s School” cookbook, Manchester, NH.