Remove wing tips and cut at joints. Combine all ingredients; mix well; add chicken. Cover and refrigerate at least 6 hours or overnight, turning occasionally. Preheat oven to 375F. Arrange chicken on rack in aluminum foil-lined shallow baking pan. Bake 40 to 45 minutes, basting occasionally with marinade. Refrigerate leftovers. Enjoy!
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|Serving Size: 1 Serving (314g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 378 (59%)|
|Amt Per Serving||% DV|
|Total Fat 42g||56 %|
|Saturated Fat 10.5g||53 %|
|Monounsaturated Fat 18.1g|
|Polyunsanturated Fat 9.4g|
|Cholesterol 172.5mg||53 %|
|Sodium 835.3mg||29 %|
|Potassium 575.3mg||15 %|
|Total Carbohydrate 22.9g||7 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 22.6g|
|Protein 42.3g||60 %|
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Calories per serving: 638
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