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Marinated Chicken Wings

 Marinated Chicken Wings
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
20 ServingsPrep: 5 min. + marinating Cook: 3 hours


  • 20 whole 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


  • 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.
  • 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.
Editor's Note: To brown wings before serving, preheat broiler. Using tongs, remove wings from slow cooker to a foil-lined baking sheet. Broil 3-4 in. from heat 3-5 minutes or until lightly browned.
Nutritional Facts: 1 chicken wing equals 103 calories, 7 g fat (2 g saturated fat), 23 mg cholesterol, 265 mg sodium,

2 of 2

Marinated Chicken Wings (continued)

Nutritional Facts: 1 g carbohydrate, trace fiber, 8 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.