Honey Barbecue Chicken Wings

Source: The Pampered Chef

16 chicken wingettes or drumettes (about 1 1/2 pounds)
2 tablespoons Pantry Barbecue Seasoning Mix
1/4 cup ketchup
2 garlic cloves, pressed
1 tablespoon vinegar
1 tablespoon honey
8 cups assorted vegetable dippers such as carrot and celery
    sticks, red and green bell pepper strips and cucumber slices (optional)
Ranch salad dressing (optional)

Heat oven to 450 degrees F.

Rinse chicken wings under cold water and pat dry using paper towels. In Classic Batter Bowl, combine seasoning mix, ketchup, garlic pressed with Garlic Press, vinegar and honey; mix well using Skinny Scraper. Set aside 1/4 cup of the sauce mixture. Add wings to batter bowl; toss to coat using Mix 'N Scraper.

Arrange chicken wings in a single layer in Square Baker. Bake 30 to 35 minutes or until chicken is no longer pink. Remove baker to Stackable Cooling Rack. Using Pastry Brush, brush wings with reserved sauce.

To serve, arrange wings on Oval Platter. Serve with assorted vegetable dippers and ranch dressing, if desired. Serve using Large Serving Tongs.

Yield: 8 servings or 16 sample servings

Nutrients per serving: (2 chicken wings): Calories 130, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 35 mg, Carbohydrate 8 g, Protein 9 g, Sodium 260 mg, Fiber 0 g

Cook's Tip: For easier cleanup, place a 12-inch square of Parchment Paper into bottom of baker. Proceed as recipe directs.

If desired, recipe can be doubled and baked in the Stoneware Bar Pan.