- 20 chicken wings (about 4 pounds)
- 1 cup soy sauce
- 1 cup sugar
- 1/4 cup pineapple juice
- 1/4 cup vegetable oil
- 1 teaspoon garlic salt
- 1 teaspoon ground ginger
- Cut chicken wings into three sections; discard wing tip portion. In a large resealable plastic bag, combine the remaining ingredients; add chicken wings. Seal bag and turn to coat; refrigerate overnight.
- Drain and discard marinade. Place the wings in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 350° for 1 hours or until juices run clear, turning once. Yield: 16 servings.
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Flying Chicken Wings
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"i didnt use wing or winglettes. i use breast chicken tenders. and chicken thighs. o m g! the greatest. i marinated for an hour and for the chicken thighs i used a knife to cut slits into it. i followed your directions exactly and came out wonderful!!!!!!"
"These are great, delicious, easy. I do not always marinate overnight, they are still good. These are my 15 year old grandsons favortite."
"This is more of a question than a comment, can I substitute Splenda for the Granulated sugar?"