CHAFING DISH CHICKEN WINGS

15 broiler-fryer chicken wings
1/2 cup soy sauce
1/2 cup lemon juice
2 tablespoons canola oil
1/4 cup honey
2 cloves garlic, minced
1/4 teaspoon hot pepper sauce
Sweet and Sour Sauce (recipe follows)

Make marinade by mixing together soy sauce, lemon juice, canola oil, honey, garlic and hot pepper sauce; stir until honey is dissolved. Place chicken wings on cutting board; cut and discard (or save for stock) wing tips. Cut remaining wing into two sections at joint, making 30 drummettes. Place chicken in bowl and pour soy-honey mixture over all; cover and marinate in refrigerator overnight. Arrange chicken drummettes in single layer on baking pan; pour marinade over chicken. Bake in 425 degrees F. oven for about 20 minutes or until chicken is fork-tender, basting several times with marinade during cooking. Place chicken in chafing dish, reserving marinade for making sauce. Pour Sweet and Sour Sauce over wings and keep warm in chafing dish.

Makes 30 hors d'oeuvres.

Sweet and Sour Sauce:
In saucepan, pour marinade remaining after chicken has cooked. Add 1 can (8 ounces) pineapple cubes (drained but juice retained), 1 green pepper cut into cubes, 1/4 cup vinegar and 1 cup chicken broth. Slowly bring to a boil. In small bowl, mix together until smooth 4 tablespoons cornstarch, 1 teaspoon ground ginger and 1/4 cup reserved pineapple juice. Stir mixture into liquids in saucepan and boil until thickened and smooth, about 2 minutes.

Source: National Chicken Council