Eat Shrink & Be Merry cookbook
Yes, this is another one and I have to say, they are yummy. This can work either as a meal or appetizers.
12 large boneless, skinless chicken thighs (about 2.5lbs. You can also switch it up, we ended up using chicken legs)
1/3 cup favorite barbecue sauce
2 Tbsp reduced-sodium soy sauce
2 Tbsp Dijon mustard
2 Tbsp liquid honey (we used one because we used honey Dijon mustard. The cookbook states that if the bbq sauce or anything else is sweet, to cut down to one so it doesn't overpower.)
2 Tbsp freshly squeezed lemon or lime juice
2 tsp minced garlic
1 tsp chili powder
4-5 dashes hot pepper sauce (optional so we didn't bother)
1 tsp cornstarch
1) Preheat oven to 400F. Spray a 9"x13" baking pan with cooking spray and set aside
2) Trim any visible fat from chicken thighs. Cut each thigh in half and place cut pieces in a single layer in prepared baking pan. Fold or roll them up a bit so they resemble the shape of a chicken wing. They should just fit in pan (3 rows of 8 "wings").
3) Whisk together barbecue sauce, soy sauce, mustard, honey, lemon juice, garlic, chili powder and hot pepper sauce (if using) in a small bowl. Spoon sauce evenly over chicken pieces.
4) Bake, uncovered for 35-40mins until chicken is cooked through and sauce is bubbly. Arrange chicken on a serving platter and keep warm. Pour sauce from pan into a small pot. Combine cornstarch with 2 tsp water and mix until smooth. Stir cornstarch mixture into sauce. Bring to a boil and whisk constantly until mixture has thickened (it won't take long). Serve "wings" with extra sauce for dipping.