Sauce: Mix all ingredients; remove 1/2 and reserve for a dipping sauce. Pour rest into a 2-gallon ziptop bag. Add wings, seal and turn to coat. Refrigerate 3 to 24 hours.
Heat outdoor grill. Remove wings; discard marinade.
Grill 20 to 25 minutes, turning wings often to prevent burning, until lightly charred and cooked through. Serve with reserved sauce for dipping.
cal 498 pro 37 car 26 fiber 0 fat 27 (saturated fat) 7 chol 109
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