Baked Hot Wings

You will not miss the fat that is cut by baking these wings instead of frying them as in the traditional method. Serve these at your next party alongside celery sticks and low fat blue cheese or ranch dressing for dipping. These go great will a light beer to chase the spicy but tasty heat of the wings away.

1. In a large bowl or a resealable plastic food storage bag, add all ingredients except the wings, and stir to combine.
2. Add the wings to the mixture.
3. Refrigerate for at least 1 hour, but no longer than 24 hours, stirring every few hours or so, just so all wings have a chance to marinate in the sauce.
4. When ready to cook, Preheat oven to 175°C.
5. Bake for about 30 minutes, or until crisp. To check for doneness, internal temperature of the chicken should reach 82°C. If you do not have a meat thermometer, test chicken by poking with a knife or fork. Juices should run clear.

Serve alongside pieces of celery and low-fat blue cheese or ranch dipping sauce.

For a mess-free cleanup, line the baking sheet with aluminum foil before cooking.

Serves: 12 people