3 lbs chicken wings
1 10oz bottle soy sauce
2/3 C water
1 C brown sugar
2 T dry mustard
1 T ginger
3 garlic cloves, minced
1 T cornstarch
2 T honey
1. In a sauce pan, combine soy sauce, 2/3 C water, 1 C brown sugar, 2 T dry mustard, 1 T ginger, 3 minced garlic cloves. Bring mixture to a boil on medium heat. Then, remove from heat and let cool.
2. Once the marinade is cool, place chicken wings in a gallon ziploc bag and pour marinade over them. Place in the fridge for 4 hours, or up to 24 hours.
3. Preheat oven to 375 degrees.
4. Remove chicken wings from the marinade and spread them out on a cookie sheet. Place remaining marinade in a sauce pan.
5. Wisk 1 T cornstarch and 2 T honey into the marinade mixture. Then heat on medium low to a boil. Turn to low and let simmer until sauce thickens stirring often.
6. Cook chicken wings in the oven for 60-75 minutes until cooked through. After the first 20 minutes, turn wings and brush with sauce. After 20 minutes more, turn and brush other side with sauce. Cook for remaining 20-35 minutes.
7. Place wings skin side up under the broiler for 2-4 minutes to finish them off... but don't look away, they can burn very quickly.
8. Serve immediately and enjoy!
