These moist wings— marinated overnight in a soy sauce, mustard and brown sugar mixture— are excellent party appetizers. At our house, they're a must for holiday gatherings.
- 12 whole chicken wings (about 2 pounds)
- 3/4 cup soy sauce
- 1/4 cup water
- 1/2 cup packed brown sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- Cut chicken wings into three sections; discard wing tips. In a bowl, combine the remaining ingredients. Set aside 1/4 cup for basting; cover and refrigerate. Place the wings in a large resealable plastic bag or shallow glass bowl. Pour the remaining marinade over wings; turn to coat. Seal or cover and refrigerate overnight. Drain and discard marinade. Place the wings in a shallow baking pan. Bake, uncovered, at 375° for 1 hour, brushing several times with reserved soy sauce mixture during the last 30 minutes of baking. Refrigerate any leftovers. Yield: 2 dozen.
Originally published as Party Chicken Wings in Country Woman Christmas Annual 2000, p21
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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