Ingredients
1
tablespoon vegetable oil
1/2
teaspoon kosher (coarse) salt
1/4
teaspoon freshly cracked pepper
3
lb chicken wingettes and drummettes
1/4
cup honey
1/4
cup soy sauce
2
tablespoons rice vinegar
1
canned chipotle chile in adobo sauce, finely chopped
3
cloves garlic, finely chopped
Preparation
Heat oven to 425°F. Line 2 cookie sheet with sides with heavy-duty foil; spray with cooking spray.
In 1-gallon resealable food-storage plastic bag, mix oil, salt, pepper and chicken. Seal bag; shake to coat.
Place chickens on cookie sheets. Bake uncovered 30 minutes; turn chicken; rotate cookie sheets in oven. Bake 20 to 30 minutes longer or until golden brown and juice of chicken is clear when thickest part is cut to bone (at least 165°F).
Meanwhile, in 1-quart saucepan, mix Sweet and Savory Sauce ingredients; heat to simmering over medium heat, stirring frequently, until thickened and syrupy, about 5 minutes. Remove from heat; set aside.
In large bowl, toss chicken with sauce; return to cookie sheets. Bake 5 minutes longer. Serve warm.
