I doubled the ingredients in this recipe, and it made more than enough marinade for 4 lbs of wings.
Marinating the wings overnight in the fridge gave them an amazing color, even before baking. I also used a baster to remove about a cup of the marinade before putting them in the oven, because I was afraid it would bubble over and make a mess.
I baked them uncovered, 45 minutes, turned them, then baked another 30 minutes in a 350 oven. The chicken was fall-off-the-bone tender, and the wings were a beautiful color, and sweet and gooey as promised. Will keep this recipe!
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I doubled the ingredients in this recipe, and it made more than enough marinade for 4 lbs of...