- 3 lbs chicken wings, separated into drumsticks and flats
- ½ cup unsalted butter
- 1 cup soy sauce
- 1 cup brown sugar
- ¾ cup water or chicken broth
- ½ teaspoon dry mustard
- ¾ teaspoon garlic powder
- 1-2 teaspoons honey (optional)
- 1 teaspoon red pepper flakes (optional)Arrange wings in a single layer on a shallow baking dish lined with aluminum foil.
- In a medium saucepan, heat butter, soy sauce, brown sugar, water or broth, dry mustard, garlic powder, and optional ingredients until consistent. Set aside to cool.
- Once cooled, pour the sauce over the tray of wings. Cover with aluminum foil and move to the fridge to marinate for a minimum of 2 hours, but up to 24 hours. Rotate wings 4 times as they marinate.
- Preheat the oven to 375 degrees F. Uncover the tray and bake for 1-¼ hours or 1-½ hours. Flip wings half way through baking. Remove from the pan immediately and serve.
- 3 lbs chicken wings, separated into drumsticks and flats
- ½ cup unsalted butter
- 1 cup soy sauce
- 1 cup brown sugar
- ¾ cup water or chicken broth
- ½ teaspoon dry mustard
- ¾ teaspoon garlic powder
- 1-2 teaspoons honey (optional)
- 1 teaspoon red pepper flakes (optional)Arrange wings in a single layer on a shallow baking dish lined with aluminum foil.
- In a medium saucepan, heat butter, soy sauce, brown sugar, water or broth, dry mustard, garlic powder, and optional ingredients until consistent. Set aside to cool.
- Once cooled, pour the sauce over the tray of wings. Cover with aluminum foil and move to the fridge to marinate for a minimum of 2 hours, but up to 24 hours. Rotate wings 4 times as they marinate.
- Preheat the oven to 375 degrees F. Uncover the tray and bake for 1-¼ hours or 1-½ hours. Flip wings half way through baking. Remove from the pan immediately and serve.