Bacon-Wrapped Ginger-Soy Wings

You won’t need a dipping sauce for these crowd-pleasing wings. Smoky bacon and an Asian-influenced marinade make them tasty enough to fly solo. Don’t skimp on the marinating time; it really increases the flavor.

3 lb. chicken wings (about 18)
1/2 cup soy sauce
1/3 cup packed dark brown sugar
1 tablespoon minced fresh ginger
1/2 teaspoon salt
1/2 teaspoon pepper
18 slices bacon, halved crosswise

1. With kitchen shears or heavy knife, remove and discard wing tips. Separate wings at joint to make 36 pieces.

2. Combine all remaining ingredients except bacon in large bowl. Add wings; stir to coat. Cover and refrigerate overnight or up to 18 hours, turning occasionally.

3. Heat oven to 425°F. Line large rimmed baking sheet with foil; lightly spray with cooking spray. Remove wings from marinade; discard marinade. Pat wings dry. Wrap half slice bacon around each wing; place seam-side down on baking sheet.

4. Bake 30 to 35 minutes or until chicken is no longer pink in center and bacon is browned.

36 appetizers

PER APPETIZER: 65 calories, 4.5 g total fat (1.5 g saturated fat), 5 g protein, .5 g carbohydrate, 15 mg cholesterol, 160 mg sodium, 0 g fiber

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