Teriyaki Chicken Wings

• 1 16 oz bottle Italian salad dressing
• 1 bottle teriyaki sauce
• 3 Tbs. soy sauce
• 2 cloves chopped garlic
• 1 cup brown sugar
• 5 pounds chicken wings or drummettes

In a large non-reactive bowl mix the Italian dressing, teriyaki, soy, garlic and brown sugar until well combined. Add the chicken wings and toss to coat. Cover and refrigerate for 12 hours, tossing every few hours.

To cook preheat oven to 450. Remove chicken from marinade and place on ungreased cookie sheet. Bake for 30-40 minutes. Chicken wings will have a dark brown color when done.