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15 minutes
60 minutes
195 minutes
- 2 cups brown sugar
- 1 cup yellow mustard
- 0.25 cup soy sauce
- 5 pounds chicken wings, cut into thirds and tips discarded
- Combine the brown sugar, mustard, and soy sauce in a bowl. Set aside 1/4 cup for basting, cover, and refrigerate.
- Transfer the leftover marinade into a sealable bag. Add wings, ensure they are coated with marinade, remove any excess air from the bag, and seal it. Allow the wings to marinate in the refrigerator for a minimum of 2 hours, or overnight for best results.
- Preheat your oven to 375 degrees F (190 degrees C and line a baking sheet with aluminum foil when you're ready to cook.
- Take the wings out of the marinade, shake off any extra, and place them on the baking sheet. Dispose of the leftover marinade.
- Roast in the oven for 30 minutes. Brush wings with remaining marinade, and roast, brushing every 10 minutes, until chicken is fully cooked and juices run clear, for an additional 30 minutes. Ensure chicken reaches 165 degrees F (74 degrees C) with a meat thermometer.
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