Marinating makes these wings sing

These chicken wings led Jamie and me off our vegetarian path one day years ago. We were visiting with a friend of ours who lived on Cape Cod, and she served them for lunch – nothing else – just the wings. We were hungry and we ate. Later when we gave up being vegetarians, a gradual process, we recalled the wings, which we always called “Chicken Wings the Way Baily Does Them,” and I wrote and asked Baily for the recipe.

This is an exceedingly simple process, but you have to plan ahead enough to allow for marinating. They are best hot from the oven, but are fine cold, so you could take them on a Fourth of July picnic. The long baking time makes for great-tasting skin, which I suppose is what chicken wing eating is all about.

Sometimes I disjoint the wings, but plenty of times I have left the wing sections attached. If I was going to serve these as hors d’oeuvres I would disjoint them.

Baily’s Chicken Wings

Makes 3 or 4 servings.

3/4 cups soy sauce

1/2 cup brown sugar

Dash garlic powder

Dash Worcestershire sauce

10 to 15 chicken wings

Mix soy sauce, sugar, garlic powder, and Worcestershire sauce in a large shallow bowl until the sugar dissolves. Add wings and turn them until each is covered with marinade. Place them in refrigerator covered, and flip them around every once in a while if you think of it.

Preheat oven to 375 degrees. Lay wings on a rack in a large pan in a single layer. Bake them for 1 1/2 hours, turning them, and brushing with additional marinade every 15 minutes.