East-West Chicken Wings
From "Elegant Appetizers," by Betty Evans

4 lb chicken wings
1 c soy sauce
1 c light brown sugar; not packed
1/2 c butter
1 tb Dijon mustard
3/4 c water

Cut chicken wings at joints, discarding tips. Arrange the wings in a shallow baking dish. Combine soy sauce, brown sugar, butter, Dijon mustard and water in a saucepan. Heat on stove over medium heat until butter and sugar mix. Stir and cool. When sauce is cool, pour over wings, mixing to coat evenly. Refrigerate several hours or overnight, turning wings occasionally. Bake at 350 degrees for 45 minutes or until cooked through. Drain and serve hot or chilled. Makes 10 to 15 servings.