| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 10 | Servings | |
INGREDIENTS
| 35 | Chicken wings; tips removed | |
| 1 | Stick butter | |
| 1 | c | Brown sugar |
| 1/2 | Tamari sauce | |
| 1/2 | c | Dry red wine |
| 2 | ts | Dry mustard |
| 2 | Cloves (large) garlic; crushed | |
| 1/4 | c | Fresh lemon juice |
| Fresh ground pepper to taste |
INSTRUCTIONS
Place chicken wings, disjointed, in large flat pan. Combine other ingredients and pour over chicken. Let stand for at least 1 hour or over night. Be sure all wings are well coated with marinade. Place pan in 350 oven and reduce heat to 250. Bake 4-5 hours, turning wings at regular intervals. If all marinade is not absorbed, pour off and dry wings out a bit longer in oven (but not too much) before serving. Makes a great hors d'oeuvre or main course despite being a bit messy to eat. REQUIRES MARINATING AND LONG COOKING TIME BUT IT IS SIMPLE. From the <Micro Cookbook Collection of Contemporary Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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