Classic Chicken Wings

Classic Chicken Wings

Classic Chicken Wings


30 wings


  • 3 pounds chicken wings, (about 5 per pound)
  • 1 cup water
  • 1 cup soy sauce
  • 1 cup sugar
  • ¼ cup pineapple juice
  • ¼ cup vegetable oil
  • 2 tablespoons minced fresh gingerroot
  • 1 tablespoon minced garlic
Marinate overnight in a sensational sweet-sour sauce sparked with garlic and ginger.


  1. Cut wings at joints into 3 pieces (reserve tips for another use). Rinse wing pieces; pat dry with paper towels.

  2. In large bowl, combine water, soy sauce, sugar, pineapple juice, oil, gingerroot and garlic; reserve 1 cup marinade in the refrigerator.

  3. Arrange wings in a 1-gallon plastic food storage bag. Add remaining marinade; remove air to bring marinade in contact with wings. Refrigerate, covered, several hours or overnight, turning occasionally.

  4. Heat oven to 350 F.

  5. Place cooling rack in a 10×15-inch foil-lined jelly roll pan. Arrange wings on rack. Bake, uncovered, until brown (about 50 minutes).

  6. To serve, bring reserved 1 cup marinade to a boil until it thickens slightly. Place wings on serving tray and top with marinade.

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.