Cut chicken wings into three sections; discard wing tips. In a large resealable plastic bag, combine the brown sugar, soy sauce, teriyaki sauce, butter, Creole seasoning and mustard; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
Drain and discard marinade. Place chicken in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 375° for 45-50 minutes or until chicken juices run clear.
Transfer the wings to a rack on a broiler pan. Broil 4 in. from the heat for 2-3 minutes on each side or until crisp. Yield: 12-15 servings.