Oriental Wing N Dings

• 12 chicken wings or 24 drumettes
• 1/4 c. plus 2 tsp. soy sauce, divided
• 2 Tbsp. dry sherry
• 2 cloves garlic, minced
• 2 tsp. brown sugar
• 1/2 c. lite or fat free mayonnaise
• 1 tsp. rice vinegar
• 1/2 tsp. Oriental sesame oil

1. Cut off chicken wing tips at joint.
2. Discard tips or save for making chicken broth.
3. Cut each remaining wing portion at other joint to make 2 pieces.
4. Place in large plastic bag.
5. Combine 1/4 cup soy sauce, sherry, garlic and brown sugar in cup; pour over chicken wings.
6. Close bag securely; turn to coat.
7. Marinate in refrigerator at least 4 hours or up to 24 hours.
8. Combine mayonnaise, vinegar, sesame oil and remaining 2 teaspoons soy sauce in small bowl.
9. Cover and refrigerate until ready to serve. Drain chicken wings or dings; reserve marinade.
10. Place wings or dings on rack of broiler pan.
11. Brush with half of reserved marinade.
12. Broil 6 inches from heat for 10 minutes.
13. Turn wings and brush with remaining marinade.
14. Broil 10 minutes until chicken is browned and cooked through.
15. Use mayonnaise mixture as a dipping sauce for wings.
16. Makes 2 dozen appetizers.

chicken, soy sauce, sherry, garlic, brown sugar, lite, rice vinegar, sesame oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=288165 (may not work)