Lampe'S Chicken Wings With Sweet-And-Spicy Pantry Sauce

• 16 chicken wings, with the two joints attached, tips removed
• 1 cup ketchup
• 1/4 cup Dijon mustard
• 1/4 cup hot sauce
• 1/4 cup soy sauce
• 1 tablespoon light brown sugar

1. Make a slash on the inside of the chicken wing joints without cutting through the bone and in a few other places.
2. In a large, shallow baking dish, combine the ketchup with the mustard, hot sauce, soy sauce and brown sugar. Add the chicken wings and turn to coat. Cover and refrigerate overnight.
3. Light a grill.
4. Remove the chicken wings from the marinade (pantry sauce), leaving some of it on them, and reserve the remaining marinade.
5. Grill the wings over a medium-hot fire, turning and basting them with the reserved marinade, until nicely charred and cooked through, about 30 minutes.
6. Stop basting during the last 5 minutes of grilling and discard any remaining marinade.
7. Serve the wings hot or at room temperature.

chicken, ketchup, mustard, hot sauce, soy sauce, light brown sugar

Taken from www.food.com/recipe/lampes-chicken-wings-with-sweet-and-spicy-pantry-sauce-473951 (may not work)