Sweet and Gooey Chicken Wings Recipe - Allrecipes.com
Sweet and Gooey Chicken Wings Recipe
  • READY IN 5+ hrs

Sweet and Gooey Chicken Wings

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 3 to 4 servings Change Servings
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  • PREP

    4 hrs 5 mins
  • COOK

    1 hr 35 mins
  • READY IN

    5 hrs 40 mins

Directions

  1. 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.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. 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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 30, 2003

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.

 
Most Helpful Critical Review
Dec 26, 2004

Good but I found it neither sweet nor gooey. Too much soy sauce not enough brown sugar. Next time, I would cut the amount of soy sauce in half oto 1/4 cup, double the amount of brown sugar and then add about 1/4 cup of ketchup. The ketchup will thicken it up to add the aspired "gooeyiness".

 
Dec 07, 2003

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.

 
Nov 13, 2006

I doubled the ingredients in this recipe, and it made more than enough marinade for 4 lbs of wings. Marinating the wings overnight in the fridge gave them an amazing color, even before baking. I also used a baster to remove about a cup of the marinade before putting them in the oven, because I was afraid it would bubble over and make a mess. I baked them uncovered, 45 minutes, turned them, then baked another 30 minutes in a 350 oven. The chicken was fall-off-the-bone tender, and the wings were a beautiful color, and sweet and gooey as promised. Will keep this recipe!

 
Mar 10, 2003

My boyfriend and I loved these! I followed the ingredients exactly, except I didnt have 2 hours to cook them so I cooked them at 375 for 30 mins covered and 15 mins uncovered and they came out perfect! The flavor is excellent and tenderizes the meat beautifully, "fell off the bone". Will absolutely make these again!

 
Jan 25, 2004

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)

 
Mar 01, 2010

I've been making chicken wings something like this for a long time. I don't add oil to the marinade. I use a 10oz. bottle of Kikkoman soy, two cups of brown sugar, garlic powder (as much or little as you want) and ginger (again, as much or as little as you like. I mix everything together in a bowl. I buy Perdue wingettes and lay them in a large foil roasting pan (like the one you'd use for a large turkey). I don't use my own pan because I did it once and the clean up still gives me the chills. This way, the foil pan is deep enough for me to baste without it going everywhere in the oven and I don't have to be careful about splashing or anything else. And it's great to be able to throw it out afterwards. Make sure you taste the marinade before you pour it over the wingettes. Just make sure you can taste both the sweet and salt and that one taste isn't overpowering over the other. The marinade should be on the thick side. It will loosen up as it gets hot. Bake at 350 from anywhere to 3 to 4 hours. The times that I've been rushed and have cooked them for only an hour or two, they've never been gooey. The longer they're in, the gooier they get. These wings have always gone over well.

 
Jan 25, 2004

Any recipe that gets my 18mth old to eat meat is AWESOME and my 4yr old loved them too. I did brown the drumettes in a little oil(which cut the cooking time in half)while I was making the marinade. And I also added about two to three tablespoons of lemon juice. But overall great recipe, will use again!!

 

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Nutrition

  • Calories
  • 464 kcal
  • 23%
  • Carbohydrates
  • 16.2 g
  • 5%
  • Cholesterol
  • 131 mg
  • 44%
  • Fat
  • 28.9 g
  • 44%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 33.3 g
  • 67%
  • Sodium
  • 1932 mg
  • 77%

* Percent Daily Values are based on a 2,000 calorie diet.

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