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.
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