Wash chicken and pat dry.

Cut off wing tips and then halve wings by cutting apart at the joint.

Place in a shallow microwavable pan big enough to contain a single layer.

Combine ingredients in a 1-quart microwavable bowl and cover with vented heavy duty plastic wrap.

Cook 2 minutes and then let cool. When sauce has cooled, pour over chicken. Cover and refrigerate for 2 hours, turning chicken over in sauce twice.

Near serving time, turn chicken over in sauce and cover lightly with waxed paper.

Cook 12-15 minutes or until sauce is bubbly and chicken is thoroughly cooked.