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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.

Nutrition Facts


Average Rating:
  • corollagirl
    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!!!!!!

  • Katherine J
    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.

  • CookinDave09
    Dec 31, 1969

    This is more of a question than a comment, can I substitute Splenda for the Granulated sugar?

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