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     Title: Sticky Chicken Wings
Categories: Poultry, Herbs, Sauces
     Yield: 36 servings

     4 lb Whole chicken wings
     1 c  Brown sugar; packed
   3/4 c  Soy sauce
   1/2 c  Teriyaki sauce
   1/2 c  Butter; melted
     1 tb Creole seasoning
     1 ts Ground mustard

 Cut chicken wings into three sections; discard wing
 tips. In a large bowl, combine the brown sugar, soy
 sauce, teriyaki sauce, butter, Creole seasoning and
 mustard; add chicken and turn to coat; cover and
 refrigerate for 8 hours or overnight.

 Drain and discard marinade. Place chicken in a greased
 13x9" baking dish. Bake, uncovered, at 375 F until
 chicken juices run clear, 45-50 minutes.

 Transfer the wings to a rack on a broiler pan. Broil 4"
 from the heat until crisp, 2-3 minutes on each side.

 Recipe by Laura Mahaffey, Annapolis, Maryland

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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