I have made these wings since they were published in 03 and ALWAYS have had great feedback. Friends ask me to bring them to parties all the time. I have also tried increasing the soy sauce or teriyaki sauce up to 1 cup depending on my mood. I've also have added hot sauce (to taste) and minced garlic ( 1 to 2 tablespoons, or to taste), which gave it a very nice pep. If you find them greasy you can put a cookie rack on a baking sheet to lift them up out of the cooking juices and cook a bit longer to crisp them up. I've done this with great results.
Photo: Ralph Anderson
Yield: 20 appetizer servings
- 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.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Appetizers