Morton Salt

Preparations:
Combine marinade ingredients, set aside half. Combine remaining marinade with chicken wings. Cover and marinate in refrigerator 8 hours or overnight, turning occasionally. Drain marinade; discard. Arrange wings in single layer on shallow baking pan

Cooking:
Bake at 425°F for 30 minutes; turn and bake an additional 30 minutes, brushing frequently with reserved marinade, until brown and crisp. Drain. or preheat broiler or prepare grill. Place wings on broiler pan or directly onto grill. Broil or grill 20 to 25 minutes, turning and brushing frequently with reserved marinade, until wings are brown and crisp. Bring reserved marinade to boil. Brush wings generously before serving. Serve with mild or hot sweet and sour sauce.

1/4 cup low-sodium soy sauce
1/4 cup honey
2 tbsp white wine vinegar
1 tbsp peeled minced gingerroot
1 tsp dark sesame oil
2 cloves garlic, minced
2 tsp Morton^® Nature's Seasons^® Seasoning Blend
2 lbs chicken wings (about 20 wings), cut at joint, discard tips