Betty White’s Chicken Wings Pacifica
3 pounds chicken wings
1/2 cup butter or margarine
1 cup soy sauce
1 cup brown sugar
3/4 cup water
1/2 teaspoon dry mustard
Arrange wings in shallow baking pan. Heat butter, soy sauce, sugar, water and mustard until butter and sugar melt. Cool; pour over wings and marinate at least 2 hours, turning once or twice. Bake in same pan at 375: for 1-1/4 to 1-1/2 hours, turning occasionally. Drain on paper towels.
BLUE CORNMEAL CHICK WINGS
1/4 cup Lime juice
1/4 cup Oil
1/2 teaspoon Crushed red pepper
10 Chicken wings — about 2 lb
2 tablespoons Margarine or butter
1/2 cup Blue or yellow cornmeal
2 tablespoons Flour
1/2 teaspoon Salt
1/2 teaspoon Ground cumin
1/8 teaspoon Pepper
Mix lime juice, oil and red pepper in large glass or plastic bowl. Cut each chicken wing at joints to make 3 pieces. Discard tip. Cut off and discard excess skin. Place wings in oil mixture and stir to coat. Cover and refrig 3 hours, stirring occasionally. Drain. Heat oven to 425F. Heat margarine Shake remaining ingredients in plastic bag or mix in bowl. Shake wings in corn meal mixture to coat and place in pan. Bake, uncovered, 20 minutes. Turn. Bake until golden brown, 20 to 25 minutes longer.
