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READY IN 9+ hrs

Chinese Chicken Wings

Read Reviews (41)

"My late mother's recipe for chicken wings for potlucks. Now I am asked to bring this dish to parties." — JEANETTEBIRD

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Original recipe makes 5 pounds chicken wings Change Servings

2 cups soy sauce
2 cups brown sugar

2 tablespoons garlic powder
5 pounds chicken wings, split and tips discarded

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Directions

Stir the soy sauce, brown sugar, and garlic powder together in a saucepan over medium heat; cook and stir until the sugar melts completely. Remove from heat and allow to cool.
Place the chicken wings in a large bowl. Pour the soy sauce mixture over the wings and toss to coat evenly. Cover the bowl with plastic wrap. Allow chicken to marinate in refrigerator overnight or 8 hours.
Preheat an oven to 350 degrees F (175 degrees C).
Pour the chicken wings and marinade into a 9x13-inch baking dish. Cover the baking dish with aluminum foil.
Bake in the preheated oven until thoroughly hot, about 45 minutes. Remove the aluminum foil from the baking dish and continue baking uncovered another 15 minutes. Serve hot.

Kitchen-Friendly View

PREP 5 mins
COOK 1 hr 5 mins
READY IN 9 hrs 30 mins

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Reviews More Reviews

Most Helpful Positive Review

Sep 17, 2010

I like the ingredients but I thought it needed a little bit more to it. So I also added ginger powder, kechup and fresh garlic. My husband loved it and even my 3 year old ate his.

—teddybearplus2

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Most Helpful Critical Review

Dec 31, 2011

This is definitely not a healthy choice. At 2451 gr of salt you might as well just dip the wings into the salt shaker!

—pretzeld

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50 Ratings

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Mar 07, 2011

Excellent, although I added fresh ginger & garlic along with sesame seed oil and cooking wine with a hint of hoison sauce. I also tossed before the last 15 minutes of cooking to insure a good coating of the marinade. Oh yeah!

—Pamela

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Feb 09, 2011

Yummy, yummy, yummy. I made these for superbowl and they were great. I didn't have 5 pounds of chick. wings so I poured some of the marinade off before baking. I also added a little rice wine vinegar to marinade. They were sweet, sticky and delicious. Thanks for the great recipe.

—CookinKaren

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Jul 02, 2010

This recipe was quick, easy, and delicious! I high recommend it!!!

—deanna09

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Dec 04, 2011

This worked out perfectly. I baked the wings first and then put the sauce (didn't boil) in a crockpot on low to keep warm for my party - amazing!!! This is the best recipe ever (I remember it from being a kid my mom made it too)

—arnandlor

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Jan 26, 2011

made these New Years Eve for a family party and everyone loved them!! Making them again tonight for supper, follow the recipe exactly and store the recipe in your recipe box, you'll be glad you did! :)

—BobnBird

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Jul 06, 2011

I loved this. It’s easy to put together with items readily available in your pantry. The marinade imparts good flavor yet doesn’t overpower the chicken. I marinated the chicken overnight and finished the wings on the grill. Great recipe – so simple. It's great as is but next time I may try a little minced fresh ginger to add some complexity.

—Deb C

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Nutrition

Calories
256 kcal
13%

Carbohydrates
28 g
9%

Cholesterol
40 mg
13%

Fat
9.2 g
14%

Fiber
0.5 g
2%

Protein
15.6 g
31%

Sodium
2451 mg
98%

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

Nutritional Information

Chinese Chicken Wings

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 256
Calories from Fat: 83

% Daily Value *
Total Fat 9.2g 14 %
Saturated Fat 2.6g 13 %
Cholesterol 40mg 13 %
Sodium 2451mg 98 %
Potassium 227mg 6 %
Total Carbohydrates 28g 9 %
Dietary Fiber 0.5g 2 %
Protein 15.6g 31 %
Sugars 24.5g
Vitamin A 1 %
Vitamin C < 1 %
Calcium 5 %
Iron 16 %
Thiamin 4 %
Niacin 54 %
Vitamin B6 20 %
Magnesium 11 %
Folate 4 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.