Ingredients
20
chicken wings (about 4 lb)
1/3
cup dry sherry or Progresso™ chicken broth (from 32-oz carton)
1/3
cup oyster sauce
1/3
cup honey
3
tablespoons chopped fresh cilantro
2
tablespoons chili sauce
2
tablespoons grated lime peel
4
medium green onions, chopped (1/4 cup)
3
cloves garlic, finely chopped
Preparation
Cut each chicken wing at joints to make 3 pieces; discard tip. Cut off excess skin; discard.
In resealable heavy-duty food-storage plastic bag or large glass bowl, mix remaining ingredients. Reserve 1/4 cup of marinade to a small bowl and set aside; add chicken to marinade in bag; turn to coat. Seal bag or covered dish; refrigerate, turning once, at least 1 hour.
Heat gas or charcoal grill. Remove chicken from marinade; discard marinade in bag. Place chicken on grill over medium heat. Cover grill; cook 45 to 60 minutes, brushing frequently with 1/4 cup reserved marinade turning once, until juice of chicken is clear when thickest part is cut to bone (180°F). Discard any remaining marinade.
