Spicy Thai Chicken Wings

• 10 Vegan Chicken Wings (Defrosted. We went with the same Chicken Drumsticks from May Wah that we used for the Buffalo Chicken Wingsrecipe, but you can also use Match Vegan Meat's Chicken and put on a Popsicle stick like we did for the Ribs recipe, or even use your favorite vegan chicken product like Gardein or Litelite on a bamboo skewer.)
• 1/4 Cup Sherry
• 1/4 Cup Braggs
• 1/4 Cup Agave Nectar
• 3 Tablespoons Fresh Cilantro (chopped)
• 2 Tablespoons Chili Sauce
• 2 Tablespoons Lime Juice
• 2 Tablespoons Grated Lime Peel
• 4 Green Onions (chopped)
• 3 Cloves Garlic (minced)
• Olive Oil Cooking Spray

Heat oven to 375.

In a large glass dish or bowl, mix All Ingredients except Vegan Chicken and Cooking Spray until well-blended. Toss in defrosted Vegan Chicken, and with a spoon, make sure the vegan Chicken is completely covered in the Sauce Mix. Marinade for 30 minutes. Depending on how shallow your dish or bowl is, you may want flip the Vegan Chicken a few times to makes sure one side doesn't get more flavor than another.

Spray a glass baking dish large enough to hold your wings with Olive Oil cooking spray. Place marinated Vegan Chicken in the dish. Try to make sure they aren't touching. Pour 1 Tablespoon of the Marinade/Sauce over each Vegan Chicken Wing. Bake uncovered for 30 minutes. Flip Vegan Chicken Wings once half way through baking.

When you serve, put the leftover Marinade/Sauce in a dish to dip in. The fresh Cilantro, Green Onions, Lime Juice and Spiciness are really spectacular and the sauce adds a but more au jus that's messy, but worth it.