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Marinated Chicken Wings Recipe

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"I've made these nicely flavored chicken wings many times for get-togethers," writes Janie Botting of Sultan, Washington. "They're so moist and tender...I always get lots of compliments and many requests for the recipe."

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Marinated Chicken Wings Recipe

Prep: 5 min. + marinating Cook: 3-1/2 hours

Yield: 18-20 Servings

5 210 215

Ingredients

20 whole chicken wings (about 4 pounds)
2 cups soy sauce
1/2 cup white wine or chicken broth
1/2 cup canola oil
2 to 3 garlic cloves, minced
2 tablespoons sugar
2 teaspoons ground ginger

Directions

Cut chicken wings into three sections; discard wing tips. In a large bowl, combine remaining ingredients. Pour half the sauce into a large resealable plastic bag. Add wings, seal and toss to coat. Refrigerate overnight. Cover and refrigerate remaining marinade.
Drain and discard marinade. Place chicken in a 5-qt. slow cooker; top with reserved sauce. Cover and cook on low for 3-4 hours or until chicken juices run clear.
Transfer wings to a serving dish; discard cooking juices. Yield: 18-20 servings.

Editor's Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.

Originally published as Marinated Chicken Wings in Quick Cooking May/June 1998, p44

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Marinated Chicken Wings (3)

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Marinated Chicken Wings

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Reviewed on Nov. 06, 2010 by rondelp

Although the flavor was good, the wings were so salty from the soy sauce that no one would eat them but me

Reviewed on Aug. 27, 2010 by iggyears

I added Worchestershire sauce and it gave them even more zip

Reviewed on Nov. 09, 2008 by linsvin

Made these for a poker party. Totally fall off the bone and outstanding flavor. Am going to make again for football party. Very easy assembly and the guys just loved them!