Classic Chicken 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
Cut wings at joints into 3 pieces (reserve tips for another use). Rinse wing pieces; pat dry with paper towels.
In large bowl, combine water, soy sauce, sugar, pineapple juice, oil, gingerroot and garlic; reserve 1 cup marinade in the refrigerator.
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.
Heat oven to 350 F.
Place cooling rack in a 10×15-inch foil-lined jelly roll pan. Arrange wings on rack. Bake, uncovered, until brown (about 50 minutes).
To serve, bring reserved 1 cup marinade to a boil until it thickens slightly. Place wings on serving tray and top with marinade.