Singapore Chicken Wings - cooking recipe

Ingredients

6 lb. chicken wings, cut in half, discard boney part
1 (5 oz.) soy sauce
1 tsp. Dijon mustard
4 Tbsp. brown sugar
1/2 tsp. garlic powder

Preparation

Mix all together.
Dip wings into sauce.
Place on cookie sheet.
Pour remainder of sauce over wings.
Marinate 2 hours in refrigerator, turning at least twice.
Also can be left overnight. Bake in 375\u00b0 oven.
Baste and turn at least 1 time during baking. Great over the campfire.