With Sweet Tea!

Welcome to With Sweet Tea! Hey y'all! I am so incredibly glad you dropped by. Most of the dishes you'll find here are authentic Southern recipes that have been lovingly handed down through my family for generations. For a while now, a few sweet folks on Facebook have been begging me to start sharing them online. I always meant to get around to it, but it wasn't until my grandbabies asked me to write down all my recipes that I knew I had to finally sit down and make this blog a reality. Keepin' It Real & Simple. Now, please don’t expect anything fancy around here! I’m just a down-home Southern cook who was taught everything I know by my mother and grandmother. Some of these recipes you have probably heard of before, while others might be completely new to your kitchen. Either way, my biggest hope is that you find something here that you and your family just absolutely love. If you do find a recipe that hits the spot, please leave me a comment or drop me a line! I have always loved hearing from my readers, and your messages truly make my day. A Quick Note on How I Cook (The "Eyeball" Method)I have a little confession to make: I am one of those cooks who never measures anything. I have made these dishes so many times that I can tell exactly how much to use just by looking at it. If a recipe calls for a cup of sugar, I’m not going to pull out a measuring cup—I’m just going to dump in the amount that looks like a cup to me! Because I want you to find success in your own kitchen, I am trying my absolute best to convert my everyday cooking into exact measurements for you. But please don't stress over it! As long as you follow along somewhat closely, you won't mess it up. Let's Get Cooking! Relax! Cooking is supposed to be fun. So come on, stop reading, and let's go have some fun in the kitchen! I love y'all, and Jesus does too.

Saturday, April 27, 2019

Simple Chicken Wings




2 cups of brown sugar
1 cup of Mustard
1/4 cup of soy sauce
5 pounds of chicken wings

Mix brown sugar, mustard, and soy sauce together in a bowl. Measure 1/4 cup marinade for basting and transfer to a small bowl; cover and refrigerate.
Place wings in a large resealable bag. Pour remaining marinade over wings, coating well. Seal and marinate wings at least 2 hours and up to overnight. Preheat oven to 375 degrees.
Remove chicken wings from resealable bag and transfer to a baking sheet. Discard marinade. Bake in the preheated oven for 30 minutes. Baste wings with reserved 1/4 cup marinade; cook, basting every 10 minutes until chicken is no longer pink in the center, about 30 more minutes.

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