Sticky Chicken (Wings)
kbrockwell - Southern Living Nov. 1997
- 2 pounds chicken wings
- 3/4 cup soy sauce
- 1/2 cup teriyaki sauce
- 1/2 cup butter or margarine, melted
- 1 cup firmly packed light brown sugar
- 1 tablespoon Creole seasoning
- 1 teaspoon dry mustard
Cut off wingtips, and discard; cut wings in half at joint.
Combine soy sauce and next 5 ingredients in a broiler pan; add chicken, turning to coat. Cover and chill 1 hour. Drain chicken, discarding marinade. Return chicken to pan.
Bake at 375° for 1 hour. Broil 5 inches from heat (with electric oven door partially open) 10 minutes or until browned. Serve with carrot and celery sticks and dip, if desired.
Kim's Notes: Haha - read the instructions! I just realized when copying this that I didn't discard the marinade - that's why it had so much sauce!
Combine soy sauce and next 5 ingredients in a broiler pan; add chicken, turning to coat. Cover and chill 1 hour. Drain chicken, discarding marinade. Return chicken to pan.
Bake at 375° for 1 hour. Broil 5 inches from heat (with electric oven door partially open) 10 minutes or until browned. Serve with carrot and celery sticks and dip, if desired.
Kim's Notes: Haha - read the instructions! I just realized when copying this that I didn't discard the marinade - that's why it had so much sauce!
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