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3 lb. chicken wings (17 or 18)
1/3 c. soy sauce
2 Tbsp. vegetable oil
2 Tbsp. chili sauce
1/4 c. honey
1 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. garlic powder
1/4 tsp. cayenne red pepper

For easier handling, separate chicken wings at joints.
Mix remaining ingredients; pour on chicken. Cover and refrig-
erate, turning chicken occasionally, at least 1 hour. Heat
oven to 375 degrees. Drain chicken, reserving marinade. Place
chicken on rack in foil-lined broiler pan. Bake for 30 min-
utes. Brush chicken with reserved marinade. Turn chicken and
bake, brushing occasionally with marinade, until tender, about
30 minutes.
Do-ahead Tip: After baking, chicken can be covered and
refrigerated no longer than 24 hours. To heat, bake uncovered
in 375 degrees oven until hot, about 7 minutes.

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