Sticky Chicken Wings

Monica Sigmon

Ingredients:
2 lbs Chicken Wings (Drumettes are best)
¾ cup Soy Sauce
½ cup Teriyaki Sauce
½ cup melted Butter or Margarine
1 cup firmly packed Light Brown Sugar
1 tbsp Creole Seasoning (can substitute Cajun seasoning)
1 tsp dry Mustard

Heat oven to 375°F. Clean chicken wings, mix all ingredients well except wings. Add wings to mixture in a large bowl and cover or in gallon ziplock bags.

Let wings marinate in mixture for about an hour in the fridge. Place wings in pyrex dish and bake for one hour then broil for five minutes.