Terry's Mahogany Chicken Wings

adapted from Betty Crocker

2 1/2 pounds chicken wings 

1/2 cup soy sauce

1/2 cup honey

1/4 cup molasses

2 Tbsp chili sauce

2 cloves garlic, crushed

1 tsp ground ginger

Red pepper flakes 

Trim the wings of any excess skin and discard.  Place the wings in a large bowl or gallon size ziplock bag.

Mix the next six ingredients in a bowl.  Pour the mixture over the wings.  Refrigerator for at least an hour.

Preheat the oven to 375° F.  Line a baking sheet with heavy duty foil.  Be certain the foil comes up the sides of the baking sheet so that liquid does not seep underneath.  Spray a rack on both sides with cooking spray.  Place the rack on the baking sheet.

Remove the wings from the marinade (reserve the marinade) and arrange in a single layer on the rack.  Baste the wings with the reserved marinade.  Sprinkle the wings lightly with crushed red pepper flakes.

Bake the wings in the preheated oven.  In 30 minutes turn them and baste with more marinade.  Bake the wings for 20 minutes longer basting occasionally until the wings are a deep brown and there is no pink when the center of the chicken is cut.  Discard the remaining marinade.

The wings may be prepared on the barbecue.  They are placed directly on the rack.  A baking sheet is not used.  Watch the wings closely so that they do not burn.  Cook and baste as above.