Asian Chicken Wings	Print this Recipe

12 whole chicken wings
1/2 c. soy sauce
1/3 c. Burleson's Pure Honey
1 Tbs. minced fresh ginger
3 cloves garlic, minced
3 green onions, finely chopped
2 tsp. Chinese five-spice powder

Rinse and dry wings. Combine remaining ingredients, whisking until honey is dissolved. Place half the sauce in a covered container and refrigerate. Add wings to the other half of the sauce, coating well. Cover and refrigerate wings at least 6 hours and up to 24, turning occasionally as possible. Preheat grill to medium-high. Drain wings before placing on grill. Turn frequently as they cook, brushing wings with reserved sauce, 12-16 minutes or until done. Do not brush during last 3 minutes of cooking. Makes 4-6 servings as an appetizer.