Flying Chicken Wings
Total TimePrep: 15 min. + marinating Bake: 1 hour
- 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 15x10x1-in. baking pan. Bake, uncovered, at 350° for 1 hours or until juices run clear, turning once.
Editor's NoteUncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.
Follow along as we show you how to make these fantastic recipes from our archive.
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!!!!!!
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.
Apr 19, 2009
This is more of a question than a comment, can I substitute Splenda for the Granulated sugar?