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Ingredients
- 1/2 cups Soy Sauce
- 1 cup Light Brown Sugar, Lightly Packed
- 10 cloves Garlic, Minced
- 1 teaspoon Cracked Black Pepper
- 40 whole Chicken Wing Pieces (wings And Drummies), Cleaned And Patted Dry
Method
- You can tell by my picture that I like to leave the wing tip on.
- Some people chop that off, but me, I personally like that part, as do others.
- Begin by mixing all ingredients, excluding the chicken, in a mixing bowl.
- Mix until your sugar gets as best dissolved as it can.
- Add the chicken into a large, sealable plastic bag.
- Pour the marinade into the bag, seal, and move that marinade throughout all of the chicken pieces.
- Place in the refrigerator for at least 4 hours, preferably overnight.
- Preheat oven to 400 degrees F.
- Line a large baking sheet with parchment paper.
- Use 2 baking sheets if you have to.
- Place the chicken onto the baking sheet, and place in the preheated oven for 1 1/2 hours.
- Turn once after around 1 hour.
- After 1 1/2 hours, turn off the oven, and let them sit in there for another 15 minutes.
- Remove from the oven, and plate.
- I plated these for the party, then went back to the kitchen to finish up some shrimp egg rolls.
- I returned minutes later to nothing but a bowl of bones!
- These chicken wings do end up with a bit of a caramelized exterior which provides a nice crunch, but shortly after, they just fall off the bone.
- Sweet and garlicky with a candy-like texture is how I can describe them, and when they disappear within minutes, well, you know they are good.
- Hope you enjoy.
