You won’t need a dipping sauce for these crowd-pleasing wings. Smoky bacon and an Asian-influenced marinade make them tasty enough to fly solo. Don’t skimp on the marinating time; it really increases the flavor.

 
3 lb. chicken wings (about 18)
1/2 cup soy sauce
1/3 cup packed dark brown sugar
1 tablespoon minced fresh ginger
1/2 teaspoon salt
1/2 teaspoon pepper
18 slices bacon, halved crosswise
 
1 With kitchen shears or heavy knife, remove and discard wing tips. Separate wings at joint to make 36 pieces.
 
2 Combine all remaining ingredients except bacon in large bowl. Add wings; stir to coat. Cover and refrigerate overnight or up to 18 hours, turning occasionally.
 
3 Heat oven to 425°F. Line large rimmed baking sheet with foil; lightly spray with cooking spray. Remove wings from marinade; discard marinade. Pat wings dry. Wrap half slice bacon around each wing; place seam-side down on baking sheet.
 
4 Bake 30 to 35 minutes or until chicken is no longer pink in center and bacon is browned.
 
36 appetizers
 
PER APPETIZER: 65 calories, 4.5 g total fat (1.5 g saturated fat), 5 g protein, .5 g carbohydrate, 15 mg cholesterol, 160 mg sodium, 0 g fiber