Sweet and Gooey Chicken Wings

SUBMITTED BY: Jilly Cooper PHOTO BY: Alex I

"Sweet and gooey chicken wings prepared with common ingredients, very tender."

PREP TIME	4 Hrs 5 Min
COOK TIME	1 Hr 35 Min
READY IN	5 Hrs 40 Min

SERVINGS & SCALING

Original recipe yield: 3 to 4 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1/2 cup soy sauce
1/4 cup packed brown sugar
1/2 tablespoon vegetable oil
1/2 teaspoon minced fresh ginger root
1/2 teaspoon garlic powder
1 1/2 pounds chicken wings

READ REVIEWS (79)

DIRECTIONS

In a 9x13 inch casserole, combine soy sauce, brown sugar, oil, ginger, and garlic powder. Mix until brown sugar completely dissolves into the mixture. Place the chicken wings in the dish and turn them over until they are all well coated. Cover the dish and refrigerate for at least 4 hours. Turn the chicken again, after 2 hours.
Preheat oven to 350 degrees F (175 degrees C).
Bake chicken at 350 degrees F (175 degrees C), covered, for 45 minutes. Turn the chicken wings, and spoon sauce from the bottom of the pan over the tops of the wings. Cook an additional 50 minutes, uncovered.

ADVERTISE WITH US

REVIEWS

MORE MEMBER REVIEWS

Reviewed on Dec. 7, 2003 by ANNHE50

I tried this recipe for a party and it got fair reviews. I thought the taste was o.k. but the wings never really formed a glaze. They were not all that sweet either and had more of the soy sauce taste. Normally chicken wings go over big but this time I had leftovers. Sorry, I probably will not make this again.

9 users found this review helpful

Reviewed on Jan. 25, 2004 by leogrl

This was good but I reduced the time to 2 hours in the fridge.Once it was cooked I then drained the sauce, added enough pure maple syrup and cooked until gooey...about 10-15 minutes at 400(have to watch them though)

7 users found this review helpful

Reviewed on Dec. 30, 2003 by KOLBE

I already had 3 lbs. of chicken wings in my fridge, so I decided to double this recipe - and it worked like a charm. I also substitued ground ginger instead of fresh. 1/8 tsp. ground = 1 Tbsp. fresh; I added a tiny pinch, but you'd need even less than that if you aren't doubling the recipe. The sauce never really thickened to a "gooey" consistancy, but maybe I just needed to keep it in the oven longer ... I ended up pouring the marinade over steamed white rice & serving as a side dish. Chicken turned out tender, sweet, and delicious, and the whole meal disappeared within minutes. I'd have given it a higher rating, but for the fact that you have to marinade the wings for 4+ hours.

7 users found this review helpful

MORE MEMBER REVIEWS