Apricot Mustard Chicken Wings
1 cup Silver Palate Apricot Mustard Sauce
3 tablespoons soy sauce, regular or sodium-reduced
2 tablespoons sesame oil
1 teaspoon ground ginger
Salt and freshly ground black pepper to taste
12 chicken wings
Combine first 5 ingredients in a large bowl. Discard wing tips. With a sharp knife, cut wings into 2 parts, add to sauce, cover, refrigerate and marinate at least 2 hours or overnight. Preheat oven to 400° F. or light a charcoal grill. Remove wings from marinade. Bake in a pan until browned, about 30 to 35 minutes, turning once and basting often. Or grill until crisply browned, about 15 to 20 minutes, turning once and basting. Serve these either piping hot off the grill or at room temperature. Transport them in the coolest part of your car or picnic basket in a well-insulated container. Cook and eat them shortly after arriving at your destination.