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Marinated Chicken Wings

Marinated Chicken Wings

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Serves 4 to 6.
By Dennis W. Viau; modified from an Internet recipe.

This easy preparation of chicken wings results in a delicious dinner that has excellent eye appeal as well. Start in the morning, letting the wings marinate during the day, and then bake them in time for dinner. Serve them with macaroni or potato salad, maybe an ear of corn as well.

Ingredients:

For the Marinade:
½ cup (113g) butter
1 cup (237ml) soy sauce
1 cup packed (200g) brown sugar
¾ cup (177ml) water
¼ teaspoon dry (ground) mustard
For the Chicken:
3 pounds (1.4kg) chicken wings (about a dozen wings)

Directions:

Combine all the marinade ingredients in a medium saucepan and heat to dissolve the sugar and melt the butter. Remove from the heat and allow to cool.

Divide the wings into pieces by cutting through the joints, saving the wingette and drumette. The wing tips can either be discarded or frozen with other chicken trim to make stock later.

Place the wings in a two one-gallon ziplock bags. Reserve about half a cup (120ml) of the marinade to be used for basing later and pour the remaining marinade in the bags holding the chicken.

Arrange the bags of chicken on a tray (to capture any possible leaks) and place in the refrigerator for the day (or at least 3 to 4 hours). Every hour or two, turn the bags over (to flavor the pieces evenly) and return to the refrigerator.

Heat the oven to 375°F (190°C). Arrange the chicken pieces, skin side up, on a well greased or lined (with parchment paper) baking sheet and bake. Using a basting brush, baste the wings with some of the marinade every 10 minutes. Continue baking until cooked thoroughly, 40 to 50 minutes. Discard any remaining marinade.

Remove from the oven and let rest 10 minutes before serving.