Read reviews (5)
Rate recipe
"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."
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.
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Feb. 03, 2013 by bigray610
Awful with no taste at all, waste of wings!!
Reviewed on Jul. 15, 2012 by dorruss
Made these for a neighborhood BBQ. Everyone couldn't get enough. They were gone in minutes. I don't care for ginger so I probably won't make them again unless I substitute a different spice or use hot sauce.
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!
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013