Wednesday, May 14, 2014

Teriyaki Chicken Wings

3 lbs wings

1 cup soy sauce
1 cup brown sugar
2 TBS butter
1 tsp dry mustard
3/4 cup water

Combine all ingredients besides wings and boil so butter melts. Pour over wings and refrigerate for 1-2 hours. Bake on cookie sheet for 1.5 hours. Turn at least once during baking.

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