Post by Domestic Goddess on Jun 14, 2009 10:18:57 GMT -6
Teriyaki Chicken Wings
12 whole chicken wings, about 2 lbs. (*See note) 3/4 cup soy sauce (*See note) 1/4 cup water 1/2 cup packed brown sugar 1 tablespoon Dijon mustard 1 teaspoon garlic powder
Cut chicken wings into three sections; and discard wing tips.
In a bowl, combine the soy sauce, water, brown sugar, mustard and garlic powder. Set aside 1/4 cup of the marinade for basting later; cover and refrigerate.
Place wings in a large resealable plastic bag. Pour the remaining marinade over the wings; turn to coat. Seal the bag, and refrigerate overnight.
The next day, drain and discard the marinade. Place the marinated wings in a shallow baking pan.
Bake, (uncovered) in a 375° oven for 1 hour, but basting wings several times with the reserved soy sauce mixture; during the last 30 minutes of baking.
Refrigerate any leftovers (if there are any left).
Yields: 2 dozen wings.
*Note: When I baked these wings, I decreased the baking time, as I noticed these seem to be done after 45 minutes, so I didn't bake them exactly 60 minutes. Some recipes say to bake wings at 350 for 50-60 minutes, while others say, bake them at 375 degrees for 35-45 minutes.
Also, I noticed the recipe calls for 12 wings, but I used 7 wings, and 7 drumettes. One more thing, for those who think these may a bit too salty, try using a low sodium soy sauce.