bacon wrapped ginger soy wings

How To Make bacon wrapped ginger soy wings

• 1

  With heavy knife or kitchen shears, remove & discard wing tips (or reserve for chicken stock). seperate wings at joint to make 36 pieces. NOTE: The tips of the wings have no meat on them & theri ends often burn during baking, so they're removed before cooking.
• 2

  Combine all remaining ingredients except bacon in large bowl. Add wings; stir to coat. Cover & refrigerate overnight or up to 18 hours, turning occasionally. NOTE: Don't skimp on marinating time; it really increases the flavor!
• 3

  Heat oven to 425 degrees F. Line large rimmed baking sheet with foil; lightly spray with cooking spray. Remove wings from marinade; discard marinade. Pat wings dry. Wrap 1/2 slice bacon around each wing; place seam side down on baking sheet.
• 4

  Bake 30 - 35 minutes or until chicken is no longer pink in center & bacon is browned.
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