Prep Time: 15 minutes
Baking Time: 1 hour bake; 25 minutes grill
60 mL (1/4 cup) sherry wine
60 mL (1/4 cup) low-sodium soy sauce
60 mL (1/4 cup) honey
30 mL (2 tbsp) white wine vinegar
15 mL (1 tbsp) peeled minced gingerroot
5 mL (1 tsp) dark sesame oil
2 cloves garlic, minced
10 mL (2 tsp) Windsor® Nature’s Seasons® Seasoning Blend
1 kg (2 lbs) chicken wings (about 20 wings), cut at joint, discard tips
Combine marinade ingredients, set aside half. Combine remaining marinade with chicken wings. Cover and marinate in refrigerator 8 hours or overnight, turning occasionally. Drain marinade; discard. Arrange wings in single layer on shallow baking pan.
Bake at 425°F (220°C) for 30 minutes; turn and bake an additional 30 minutes, brushing frequently with reserved marinade, until brown and crisp. Drain. OR preheat broiler or prepare grill. Place wings on broiler pan or directly onto grill. Broil or grill 20 to 25 minutes, turning and brushing frequently with reserved marinade, until wings are brown and crisp. Bring reserved marinade to boil. Brush wings generously before serving. Serve with mild or hot sweet and sour sauce.