Hot Fajita Wings With Guacamole

 

     1/4  cup           honey

   2      tablespoons   lime juice

   2      tablespoons   chili powder

   2      tablespoons   soy sauce

   2 1/2  pounds        chicken wings -- shoulder

                        midsection only -- cut apart

   1      carton        (6 oz) frozen -- avocado dip, thawed;

   1      cup           homemade guacamole

 

In a large plastic bag, mix honey, lime juice, chili powder, and soy

sauce. Add wings; seal bag and mix to coat. Chill, turning occasionally,

at least 1 hour or up to a day. Lift out wings and place in a single layer

on racks in 2 broiler pans, each about 10 by 15 inches. Bake in a 450

degree oven 15 minutes. Turn pieces over and continue baking until

browned, 25 to 30 minutes. (If making ahead, let cool, wrap airtight, and

chill up to 1 day; serve at room temperature or reheat in a single layer

in pans in a 350 degree oven for about 10 minutes.) Put wings on a

platter. Place avocado dip in a bowl set on platter with the wings. Makes

8 to 10 appetizer servings. Per serving: 170 calories (53% from fat), 10 g

fat (2.4 g saturated), 363 mg sodium, 29 mg cholesterol.