SPICY THAI CHICKEN WINGS (OR DRUMMETTES)

20 chicken wings (about 4 pounds)
1/4 cup dry sherry or chicken broth
1/4 cup oyster sauce
1/4 cup honey
4 medium green onions, chopped (1/4 cup)
3 tbsp chopped fresh cilantro
2 tbsp chili sauce

Cut each chicken wing at joints to make 3 pieces; discard tip. Cut off excess skin; discard.

Mix remaining ingredients in resealable heavy-duty plastic bag or large glass bowl. Add chicken to marinade. Seal bag; turn to coat. Refrigerate at least 1 hour, turning once.

Heat oven to 375 degrees F.

Place chicken mixture in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch.

Bake uncovered 30 minutes; stirring frequently. Bake about 20 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut.

DO-AHEAD:
You can prepare and bake these zesty wings up to 24 hours ahead.
Cover with foil and refrigerate. To reheat, place the covered pan in the oven at 350ø for 20 to 25 minutes or until heated through.

SUBSTITUTION:
Chicken broth can be used instead of the sherry. If you don't have oyster sauce, you can use 2 tablespoons of soy sauce instead.

TIME-SAVER:
Purchase chicken drummettes (you will need about 40) instead of chicken wings. Drummettes are cut up and ready for marinating.

Makes 40 appetizers
Source: Betty Crocker Holiday Appetizers