Sticky Chicken Wings
|Whole chicken wings||4 Pound|
|Packed brown sugar||1 Cup (16 tbs)|
|Soy sauce||3⁄4 Cup (12 tbs)|
|Teriyaki sauce||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted|
|Creole seasoning||1 Tablespoon|
|Ground mustard||1 Teaspoon|
Cut chicken wings into three sections; discard wing tips.
In a large resealable plastic bag, combine the brown sugar, soy sauce, teriyaki sauce, butter, Creole seasoning and mustard; add chicken.
Seal bag and turn to coat; refrigerate for 8 hours or overnight.
Drain and discard marinade.
Place chicken in a greased 13-in x 9-in x 2-in baking dish.
Bake, uncovered, at 375° for 45-50 minutes or until chicken juices run clear.
Transfer the wings to a rack on a broiler pan.
Broil 4 in from the heat for 2-3 minutes on each side or until crisp.