3 lbs chicken
Marinade:
1 cup white vinegar
2 red chili peppers finely chopped
½ cup packed brown sugar
¼ cup honey
2 cloves garlic minced
2 tsp cayenne
1 tsp salt
Celery sticks optional and blue cheese dressing
1. Combine ¼ cup vinegar and chili peppers in blender. Process until almost smooth. In large plastic food storage bag, combine pepper mixture, remaining ¾ cup vinegar and remaining marinade ingredients. Add chicken. Seal bag. Turn bag to coat chicken. Refrigerate at least 6 hours or overnight, turning bag occasionally.
2. Heat oven to 400 F. Drain marinade from meat into saucepan. Set wings aside. Bring marinade to a boil over med-high heat. Reduce heat to medium. Boil for 12 to 20 min, or until sauce is reduced by half, stirring occasionally. Remove from heat. Set aside.
1. Line baking sheet with foil. Spray wire rack with nonstick vegetable cooking spray. Place rack on prepared sheet. Arrange wings on rack. Brush wings generously with sauce.
2. Bake for 20 minutes. Turn wings over. Brush again.
Bake for 10 min. Brush again. Bake for additional 5 to 10 min,
or until wings are deep golden brown. Serve wings with any remaining
sauce, the celery and dressing.