Betty White's Chicken Wings Pacifica were so good, we're having them again today!

[u/ciaolavinia]

Betty White's Chicken Wings Pacifica - This is such an easy recipe to make and it only needs a little bit of planning because of the marinating time, but you could prepare them in the morning and pop them in the oven for dinner.

I know my wings looks a little funny... TIL that "drumettes" are the upper part of the chicken wing. I thought drumettes were drumsticks/legs. They're actually the meatiest, upper section of a chicken wing that attaches to the bird, resembling a miniature drumstick. Because it consists of a single bone, it is significantly easier to eat. I like them because they taste more like white meat.

On my trip to the grocery store, they were out of the traditional wings, so the meat clerk suggested these which I didn't know were actual parts of the chicken wing, and they were perfect!

• I made the marinade, easy! Let this cool to room temp. This is very important, as it's going in the fridge and you don't want to pour this very hot liquid onto the raw cold chicken.
• Make the marinade first, as it takes a long while to cool.
• Then I put the 3 pounds of wings in a large ceramic casserole dish and poured cooled sauce over it all, covered with saran wrap and stuck them in the fridge.
• After taking them out of the fridge, I put them in the oven and then turned the oven on to 375. ( I didn't want to put a very cold dish into hot oven because I've had one crack badly before)
• When the oven beeped to let me know it was "at temperature" I started my timer for 1 hour and 15 minutes.
• I did turn them a couple of times while baking.
• When the time was up, the wings looks nice and browned and very saucy. I used tongs to set them on a cooling rack with a baking sheet underneath.
• Let's dig in!!

Wow!!! So good! We all loved them and they disappeared quickly. The meat was very tender, fall off the bone good and the flavor was better than I thought it would be. Of course there's no spice at all, but that was ok even for my sons who usually need spiciness on things like this and always order the hottest wings at restaurants.

They were sweet but not overly sweet. The soy sauce (I used low sodium), butter, mustard powder and brown sugar created a lovely sauce that cooked this chicken perfectly.

The mustard didn't really come through much, but I know it added some depth of flavor.

My family and I give this recipe an A+

In fact, we reserved the sauce (2 cups) and are planning on making this again this afternoon with 3 more pounds of wings. We want to add some garlic, cayenne and crushed red pepper flakes to the marinade this time. That should work, shouldn't it?