3 lbs. chicken wings, cut in half and tips removed
5 Tbsp. Country Crock® Spread, divided
4 cloves garlic
2 cups Brisk® Tea with Lemon
3 Tbsp. cayenne pepper sauce
Preheat oven to 425°. Line bottom of broiler pan with aluminum foil; arrange rack on top. Season chicken, if desired, with salt and black pepper. Arrange chicken on prepared pan. Bake, turning once, until chicken is thoroughly cooked, about 1 hour.
Meanwhile, melt 1 tablespoon Spread in 12-inch nonstick skillet over medium heat and cook garlic 30 seconds. Stir in Brisk® Tea with Lemon and bring to a boil over medium-high heat, stirring occasionally, until slightly syrupy and leaves a trail when the bottom of the pan is scraped with a spatula, about 20 minutes. Reduce heat to medium. Stir in cayenne pepper sauce and cook, stirring occasionally, until heated through, about 2 minutes. Remove from heat and stir in remaining 1/4 cup Spread.
Reserve 1/4 cup sauce, then toss cooked chicken with remaining sauce mixture. Serve with reserved 1/4 cup sauce for dipping.