Sticky Finger Wings
4 pounds split chicken wings or drumettes, thawed if frozen
1 cup sweet and sour sauce
1/2 cup honey
1/4 cup Thai sweet chili sauce
1 tablespoon soy sauce
3 cloves garlic, chopped
1 teaspoon ground ginger
Preheat oven to 425 degrees F. Line a 10- x 15-inch rimmed baking sheet with aluminum foil. Place wings in a single layer.
Bake 30 minutes; drain any excess liquid.
In a large bowl, combine remaining ingredients; mix well. Reserve 1/2 cup mixture; set aside.
Add wings to remaining mixture in bowl and toss until evenly coated; return wings to baking sheet.
Bake an additional 25 to 30 minutes, or until sauce begins to caramelize and wings are crispy. Toss wings in reserved mixture and serve immediately.