Makes 24 pieces, 8 to 12 servings

1. Remove and discard chicken wing tips; cut wings in half at the joint. Mix remaining ingredients except cornstarch in medium bowl; add chicken pieces; stir to coat well. Refrigerate, covered, stirring once, 6 hours or overnight.

2. Drain chicken, reserving marinade. Arrange 12 of the chicken pieces on microsafe roasting rack in 2-quart glass utility dish. Microwave on high power, rotating a quarter turn every 3 minutes, until chicken is tender, 7 to 9 minutes. Remove chicken to plate; keep warm. Repeat, microwaving remaining 12 chicken pieces.

3. Mix cornstarch with reserved marinade in 2-cup glass measue until smooth. Microwave on high power, stirring once, until sauce thickens and bubbles, about 2 minutes. Transfer sauce to small serving bowl; serve as a dip with chicken wings.

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