Sticky wings
If I have a signature dish, this might be it. Super Bowl would not be the same at our house without sticky wings. They are outrageously good.
Ingredients:
- 1 cup soy sauce
- 1/2 cup sugar
- 1/2 teaspoon ground ginger
- 1 teaspoon garlic powder
- 2 pounds chicken wings, separated at joints, tips discarded
- 3 tablespoons butter, melted
Directions:
Mix the soy sauce, ginger and garlic. Put the wings in a plastic bag and pour the marinade over them. Close the bag, trying to get as much of the air out as possible, and fasten with a twist tie. Put the bag in a deep bowl to contain possible leaks. Refrigerate for at least 4 hours or overnight.
Remove wings from marinade and place them in a large baking dish. Brush with melted butter. Bake at 325 degrees for 2 hours, turning once. Serve warm or refrigerate and serve cold later.
Tip: Don’t crowd wings in baking dish; crowding will prevent wings from becoming sticky during the last 30 minutes of baking.
