73 Ratings
  • 5 Rating Star 37
  • 4 Rating Star 24
  • 3 Rating Star 8
  • 1 Rating Star 2
  • 2 Rating Star 2

Quick, easy appetizer. Can also be grilled!!

SHANG
Servings:
9
Max Servings:
9
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Ingredients

Directions

  • Disjoint the chicken wings, discarding the tips.

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  • Combine the soy sauce, brown sugar, butter or margarine, mustard and water and heat until the sugar and butter dissolve. Let mixture cool and pour over wings. Marinate in the refrigerator for 2 hours, turning occasionally.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Bake chicken wings in marinade for 45 minutes, turning once and spooning marinade over chicken occasionally. Drain on paper towels and serve.

Note

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Nutrition Facts

536.29 calories; 29.77 g protein; 26.29 g carbohydrates; 34.53 g fat; 143.64 mg cholesterol; 1793.39 mg sodium.Full Nutrition


Reviews (55)

Read All Reviews

Most helpful positive review

KRISTI B
04/02/2008
This is great it just works better on the stovetop with no need to marinate. Brown your meat (good with pork chops too) with the butter or use a little olive oil. Add the soy mixture (we add 2 tsp of minced garlic also) cook uncovered on med high turning occasionally. It will thicken into a wonderful dark glaze and makes the meat tender and succulent!
(80)

Most helpful critical review

Anonymous
04/01/2011
Mine came out rubbery! I followed exactly what the recipe said:(
(5)
73 Ratings
  • 5 Rating Star 37
  • 4 Rating Star 24
  • 3 Rating Star 8
  • 1 Rating Star 2
  • 2 Rating Star 2
KRISTI B
04/02/2008
This is great it just works better on the stovetop with no need to marinate. Brown your meat (good with pork chops too) with the butter or use a little olive oil. Add the soy mixture (we add 2 tsp of minced garlic also) cook uncovered on med high turning occasionally. It will thicken into a wonderful dark glaze and makes the meat tender and succulent!
(80)
DManfredi
12/10/2004
Made this with skinless Chicken Legs (drumsticks)last night. The trick was cooking in a low oven (325 degrees) for a long time...3 hrs. or so. I bet it would work as well in a slow cooker. The meat literally fell off the bones! It was so delicious! My family went nuts over them! I can't wait to make these again although I think I'll use low sodium soy sauce next time. Fabulous!
(80)
Anonymous
06/23/2003
Pretty good! Very tender and flavorful. If you like the "sweet & sour" kind of taste you'll like it. Not too sweet though which is good. I loved the soy sauce added. I thought it was very yummy.
(48)
Anonymous
10/29/2006
I've been making this recipe for years for parties and always get MANY compliments on it. It's a not "too sweet/not too spicy" recipe & good for a crowd. I use about 6 lbs of chicken drumettes and then double the recipe. I also bake at 375 for about 1 hour 45 minutes making sure to baste and then let the pan sit for a few minutes after removing from the oven this seems to thicken the sauce a little more - but this is not a thick sauce - it's more of a sticky marinade just coating the wings. And then I just let the wings sit on paper towels when serving...Rave reviews every time!
(27)
CINNAMONTOAST36
09/15/2003
I thought this recipe was pretty good! I prepared it today and enjoyed every tasty bite. The chicken was nice and juicy. Of course I did allow it to rest for about 15 minutes so that those juices will remain in the chicken. My only change was that I did not use the marinade that the chicken was soaking in while in the refrigerator for 2 hours. I have read that you are not supposed to reuse the marinade that your chicken soaks in. I reserved some of the marinade to cook with and poured that over the chicken while cooking. It was not too sweet and I will try this recipe again. It went great with the green beans and brown rice that I prepared.
(21)
Anonymous
12/02/2006
Oh YUM! Tried them as per the recipe as well as another time deep frying for crispier wings as we prefer them. But both ways were EXCELLENT!!! The butter makes all the difference. Don't skimp on calories by omitting the butter!
(16)
KittStarr
01/05/2004
I added minced garlic and ginger for flavor and the wings turned out good.
(14)
Pam Ziegler Lutz
02/14/2011
These were tasty and a nice change from traditional Buffalo wings. They were fall-off-the-bone tender. Thanks for this recipe.
(14)
mnmom4
01/04/2010
good and easy. doubled recipe. did not marinate this. baked and then put in slowcooker. has alot of liquid. would probably reduce next time. used 1/2 soy and 1/2 terriaki instead of all soy. daughter loved them and so did all at party.
(13)