I didn’t think these wings would be so good. I couldn’t have been more wrong. Right out of the oven, these extra-tasty baked wings for a crowd tasted as great as they smelled while they cooked. Slightly sweet. A good hint of soy sauce. And mustard. Yep, mustard. That’s the part I didn’t think would work. But it did. These wings are different, and a great way to feed a small group of people. These are not Buffalo-style wings. If I had to categorize them I’d call them Asian-inspired wings with a little sweetness. They’re nothing that’s gonna scare people off and make them reach for the nachos instead.
So Juicy, No Sauce Required
I didn’t do anything to these extra-tasty baked wings for a crowd other than to take them out of the oven and eat them. I didn’t need to sauce them. They have plenty of flavor as-is. I didn’t need to serve them with blue cheese or ranch dressing. They didn’t need it. Just pick ’em up, eat ’em. Repeat.
PS: I do think that these wings would be great with blue cheese dressing. That blue cheese ‘funk’ would offset the mild sweetness. If you’re into that thing, go for it.
Don’t Be Getting Fancy
There’s nothing fancy going on here. You don’t have to break the bank. Your grocery store’s brand brown sugar is fine. Generic yellow mustard is fine too. For the soy sauce go with a good tasting one, but that doesn’t have to mean expensive.
Into The Pool
Marinate the wings up to 12 hours, maximum. For best results, flip them every hour or so so the marinade gets soaked in evenly. You don’t want flavor on just one side of your wings. You don’t have to lose sleep over it, though, if you can’t do it hourly. But do it some.
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Also try my baked maple glazed wings.
Extra-Tasty Baked Wings For A Crowd
Equipment
Ingredients
For the wings
- 5 pounds chicken wings flats and drumettes separated, tips saved to make stock
- 2 cups brown sugar
- 1 cup prepared yellow mustard
- ¼ cup soy sauce
Instructions
For the wings
- Combine the brown sugar, mustard and soy sauce in a large bowl or resealable container.
- Reserve 1/4 cup of the marinade in a small container in the fridge.
- Add the wings to the bowl or container and turn or toss to coat.
- Cover and refrigerate for at least two hours (up to 12), turning every hour or so.
- Preheat your oven to 375 F.
- Line 2 large baking sheets with foil.
- Lightly spray the foil with non-stick spray.
- Remove wings from the marinade and place onto the foil. I like to turn the flats skin-side down for starters. Discard the marinade.
- Bake for 30 minutes.
- Flip the wings and baste with the reserved marinade. Bake another 30 minutes.
- If desired, place the wings under the broiler for a few minutes to give them more color and to slightly crisp up the skin.
- Serve.
Notes
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
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