Back to Flying Chicken Wings

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Flying Chicken Wings Recipe

Flying Chicken Wings Recipe

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 YIELD: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.

Reviews for Flying Chicken Wings

Sort By :
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?"

Loading Image

Wine Pairings

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer