Prep Time: 1 hr 25 mins
Total Time: 2 hrs 25 mins
Servings: 40 appetizers
20 chicken wings (about 4 pounds)
1/4 cup dry sherry or Progresso® chicken broth (from 32-ounces carton)
1/4 cup oyster sauce
1/4 cup honey
3 tablespoons chopped fresh cilantro
2 tablespoons chili sauce
2 tablespoons grated lime peel
4 medium green onions, chopped (1/4 cup)
3 cloves garlic, finely chopped
1 Cut each chicken wing at joints to make 3 pieces; discard tip. Cut off excess skin; discard.
2 In resealable heavy-duty food-storage plastic bag or large glass bowl, mix remaining ingredients. Add chicken; turn to coat with marinade. Seal bag or cover dish; refrigerate, turning once, at least 1 hour.
3 Heat gas or charcoal grill. Remove chicken from marinade; reserve marinade. Place chicken on grill over medium heat. Cover grill; cook 45 to 60 minutes, brushing frequently with marinade and turning once, until juice of chicken is clear when thickest part is cut to bone (180 degrees F). Discard any remaining marinade.