Chicken Wings Pacifica
Submitted by jjh8
Party-sized chicken wings marinated in soy sauce, brown sugar, melted butter, and dry mustard. Baked until sticky and glazed, served hot or cold. Makes 30 servings for a crowd.
YIELD
30 servingsPREP
25 minCOOK
45 minREADY
3 hrsThrowing a party? These wings are your move.
Forty-five wings soak in a sweet-salty marinade of soy sauce, brown sugar, melted butter, and dry mustard for two hours until they’re saturated with flavor.
Baked right in the marinade, the sauce reduces into a dark, sticky glaze that coats every piece.
They’re just as good served hot from the oven as they are at room temperature, which makes them ideal for a buffet table where they’ll disappear in minutes.
Kitchen Tips
- Marinate in large ziplock bags instead of bowls for easier turning and less cleanup
- Spoon the marinade over the wings halfway through baking for an even glaze on all sides
- Drain on paper towels before plating so they stay sticky, not soggy
- Scale the recipe up or down easily; the marinade ratio works for any amount of wings
Ingredients
Directions
Disjoint chicken wings, discarding bony tips.
Arrange meatier wing parts in shallow baking pan.
Combine soy sauce, brown sugar, butter, mustard and water and heat until sugar and butter dissolve.
Cool and pour over wings.
Marinate in refrigerator 2 hours, turning occasionally.
Bake, in marinade, at 350℉ (180℃) 45 minutes, turning once and spooning marinade over chicken occasionally.
Drain on paper towels and serve hot or cold.
More wings can be added.
Marinate in 2 large ziplock bags.
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