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Marinated Chicken Wings Recipe

Marinated Chicken Wings Recipe

I've made these nicely flavored chicken wings many times for get-togethers. They're so moist and tender—I always get lots of compliments and many requests for the recipe.—Janie Botting, Sultan, Washington
TOTAL TIME: Prep: 5 min. + marinating Cook: 3 hours YIELD:20 servings


  • 20 chicken wings (about 4 pounds)
  • 1 cup reduced-sodium soy sauce
  • 1/4 cup white wine or reduced-sodium chicken broth
  • 1/4 cup canola oil
  • 3 tablespoons sugar
  • 2 garlic cloves, minced
  • 1 teaspoon ground ginger


  • 1. Cut chicken wings into three sections; discard wing tips. Place in a large resealable plastic bag. In a small bowl, whisk remaining ingredients until blended. Add to chicken; seal bag and turn to coat. Refrigerate overnight.
  • 2. Transfer chicken and marinade to a 5-qt. slow cooker. Cook, covered, on low 3-4 hours or until chicken is tender. Using tongs, remove wings to a serving plate. Yield: 20 servings.

Nutritional Facts

1 chicken wing: 103 calories, 7g fat (2g saturated fat), 23mg cholesterol, 265mg sodium, 1g carbohydrate (1g sugars, 0g fiber), 8g protein .

Reviews for Marinated Chicken Wings

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Reviewed Aug. 6, 2016

"With so many negative reviews I was a bit hesitant to try this one. Added the Worcestershire sauce as a few mentioned and tossed them on the grill. Only marinated for maybe half an hour and brushed on marinade while grilling. Everyone in the house enjoyed it!"

Reviewed Mar. 21, 2014

"There is only one word to describe this recipe, terrible. I had my doubts, but the photo in the new cookbook made them look great. It was not until I had the wings marinating did I see these reviews and realized that the recipe may not work. I even switched cooking these in the slow cooker to baking them in a cast iron dutch oven in hopes of adding color and thickening the sauce. It did not help. I ended up broiling them as others suggested and it helped some, but overall this was a complete failure. This is the first and last time I use this recipe. Yuck!"

Reviewed Nov. 11, 2013

"These had a good flavor and my husband, who is pretty picky about wings, liked them. They looked like all chicken does when cooked in a crockpot so I threw them under the broiler for a bit. That made a world of difference."

Reviewed Oct. 23, 2013

"Made these for Sunday dinner. They were really good. I do think I'll throw them under the broiler next time to see if I can crisp up the skin, but my husband and I really enjoyed them. I used drumettes and chicken broth."

Reviewed Oct. 2, 2013

"Awful! Imagine the taste of wet dog. BLECK. These were absolutely the worst thing I've ever made. Just like everyone else, they were nothing like the picture. Very pale. I thought the smell was wonderful. Inedible and a waste of expensive wings."

Reviewed Sep. 29, 2013

"I love using my crock pot and this recipe was perfect. I think I ate the most, there were no leftovers. The only problem was I forgot to marinate them over they only marinated for about 7 hrs but they still were good.. I will be making these again but will make sure i fellow the recipe!"

Reviewed Sep. 27, 2013

"I thought these had good flavor and everyone seemed to enjoy them. They were a little pale coming out of the cooker so I ran them quickly under the broiler and that perked them right up. Next time I'll probably brown them before putting cooking them."

Reviewed Sep. 2, 2013

"OMG - there has to be an error in the recipe! I followed EXACTLY, and these things were disgusting! They turned out nothing like the picture, and were tough and nasty, too. I had to throw the whole 4# of wings away. They look NOTHING like the picture. TOH, does your kitchen actually test the recipes you get from readers?? This was seriously bad. The rater who liked them could NOT have followed the recipe as written."

Reviewed Aug. 23, 2013

"So disappointed. First like others have said my wings looked nothing like in the picture, the sauce did not stick at all so the wings just looked and tasting like I had cooked them in chicken broth. Ended up tossing them in red hot so they would be edible and we wouldn't have to throw all those wings away. Should have just deep fried them."

Reviewed Aug. 22, 2013

"I thought the wings had good flavor. My kids liked them, my husband not so much. I would make the marinade again but probably cook them in the oven or BBQ. I agree that mine did not come out looking like the picture at all either. I let mine cook 4 hours in hopes that the marinade would thicken and put a glaze on the wings but it did not. I used the wine and not the chicken broth. Overall the recipe was quick and easy which was great for a weeknight dinner."

Reviewed Aug. 20, 2013

"I made the recipe, following the recipe exactly. Although the wings smelled terrific after the cooking time elapsed, they neither looked like to posted photograph nor tasted good. They were exceptionally salty, which detracted from the other flavors."

Reviewed Feb. 3, 2013

"Awful with no taste at all, waste of wings!!"

Reviewed Jul. 15, 2012

"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 Nov. 6, 2010

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

Reviewed Aug. 27, 2010

"I added Worchestershire sauce and it gave them even more zip"

Reviewed Nov. 9, 2008

"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!"

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Wine Pairings

Full-Bodied White Wine

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