4 tbsp. soy sauce, divided
2 tbsp. lemon juice from concentrate, divided
1 tbsp. minced fresh ginger root
12 chicken wings, cut at joints, tips removed
2 tbsp. honey
2 tbsp. olive oil

Combine 2 tablespoon soy sauce, 1 tablespoon lemon juice from concentrate and ginger; pour over chicken stirring to coat. Refrigerate 30 minutes. Combine remaining 2 tablespoon soy sauce, 1 tablespoon lemon juice from concentrate, honey and 1 tablespoon water. In wok or large skillet, brown chicken in hot oil; pour off oil. Add honey mixture over medium heat, cook covered 5 minutes. Over high heat, cook uncovered 5 minutes or until chicken is glazed, stir occasionally. Refrigerate leftovers. Makes 4 servings.