Asian Chicken Wings

 

I came across this chicken wing recipe several years ago and it was immediately a big hit with the family.  I’ve adapted it several times and finally settled on these ingredients as “the one” to serve.  It is really easy prep…the key being the marinade time…and is full of flavor. I generally serve with a blue cheese dressing as well as a ranch dressing on the side.  Also, I add some fresh veggies and dip to go with it as a light and refreshing accompaniment.  Enjoy!

  • 4 dozen Wings
  • 12 ounces low sodium soy sauce
  • 1 tsp. smoked paprika
  • 2 tsp. dijon mustard
  • 8 T. brown sugar
  • 8 cloves of garlic, chopped very finely (or 1 tsp. garlic powder)

Clean wings well, trimming off extra skin and fat and place in an extra large ziploc bag.

Mix soy sauce, paprika, dijon mustard, brown sugar and garlic together and add to wings in ziploc bag.

Marinate in the refrigerator for 4-6 hours, turning every 45 minutes.

Line two cookie sheets with foil and spray with non-stick cooking spray.

Remove wings from refrigerator and let sit for 10 minutes.

Remove wings from marinade and place on lined cookie sheets and place in a preheated 375 degree oven.

Bake for 1 hour until golden brown.

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