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Flying Chicken Wings Recipe
Flying Chicken Wings Recipe photo by Taste of Home

Flying Chicken Wings Recipe

Publisher Photo
These golden wings are finger-licking favorites at every festive family get-together. Delicious hot or cold, they're easy to make, and they "fly" off the plate whenever I serve them!
TOTAL TIME: Prep: 15 min. + marinating Bake: 1 hour
MAKES:16 servings
TOTAL TIME: Prep: 15 min. + marinating Bake: 1 hour
MAKES: 16 servings

Ingredients

  • 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

Directions

  1. 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.
  2. 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.
Editor's Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.
Originally published as Flying Chicken Wings in Country Woman Christmas Annual 2005, p23

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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   (2)
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MY REVIEW
Reviewed Oct. 9, 2011

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!!!!!!

MY REVIEW
Reviewed Oct. 2, 2011

These are great, delicious, easy. I do not always marinate overnight, they are still good. These are my 15 year old grandsons favortite.

MY REVIEW
Reviewed Apr. 19, 2009

This is more of a question than a comment, can I substitute Splenda for the Granulated sugar?

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