Chicken Wings Pacifica
Yield
30 servingsPrep
25 minCook
45 minReady
3 hrsLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | each |
chicken
wings |
*
|
| 2 | cups |
soy sauce, tamari
|
|
| 2 | cups |
brown sugar
packed |
*
|
| 1 | cup |
butter
|
|
| 2 | teaspoons |
dry mustard
|
|
| 1 ½ | cups |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | each |
chicken
wings |
*
|
| 473 | ml |
soy sauce, tamari
|
|
| 473 | ml |
brown sugar
packed |
*
|
| 237 | ml |
butter
|
|
| 1E+1 | ml |
dry mustard
|
|
| 355 | ml |
water
|
|
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.
