4 skinless, boneless chicken wings
1 cup Chinese restaurant-style salad dressing
Remove skin from the chicken. Cut the chicken wings into 1/4 inch slices. Place 4 slices in the bottom of a 20x30 inch jelly roll pan.
In a small bowl, mix the Chinese restaurant-style salad dressing, chicken salad dressing and honey mustard. Add to pan juices and stir together. Add remaining slices of chicken, chicken salad dressing and honey mustard.
Place chicken wing slices in pan or dish. Pour remaining 2 tablespoons of chicken salad dressing over the pan or dish. Cover lightly with remaining foil. Arrange remaining chicken wing slices over the shrimp and vegetables.
Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until chicken door is cracked. Reduce heat to 350 degrees F (175 degrees C) and cook for 5 to 7 minutes, or until chicken's internal juices run clear.