16 chicken wingettes or drumettes (about 1 1/2 pounds)
2 tablespoons Pantry Barbecue Seasoning Mix
1/4 cup ketchup
2 garlic cloves, pressed
1 tablespoon vinegar
1 tablespoon honey
8 cups assorted vegetable dippers such as carrot and celery sticks, red and green bell pepper strips and cucumber slices (optional)
Ranch salad dressing (optional)
1. Preheat oven to 450ºF. Rinse chicken wings under cold water and pat dry using paper towels. In a bowl, combine seasoning mix, ketchup, garlic, vinegar and honey; mix well. Set aside 1/4 cup of the sauce mixture. Add wings to batter bowl; toss to coat .
2. Arrange chicken wings in a single layer in square baker. Bake 30-35 minutes or until chicken is no longer pink. Remove baker to cooling rack. Brush wings with reserved sauce.
3. To serve, arrange wings on platter. Serve with assorted vegetable dippers and ranch dressing, if desired. Serve.
Yield: 8 servings or 16 sample servings