Flying Chicken Wings
- 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
- 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 15x10x1-in. baking pan. Bake, uncovered, at 350° for 1 hours or until juices run clear, turning once.
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.
Dec 31, 1969
This is more of a question than a comment, can I substitute Splenda for the Granulated sugar?