Classic Chicken Wings
Marinate your wings overnight in this sensational sweet-sour sauce sparked with garlic and ginger for an appetizer that’s sure to please!
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Classic Chicken Wings
Prep Time90 Minutes
Servings30
0Ingredients
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
Directions
- Cut wings at joints into 3 pieces (reserve tips for another use). Rinse wing pieces; pat dry with paper towels.
- In a 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 the remaining marinade; remove air to bring marinade in contact with wings. Refrigerate, covered, for several hours or overnight, turning occasionally.
- Heat the oven to 350°F.
- Place a cooling rack in a 10×15-inch foil-lined jelly roll pan. Arrange wings on the rack.
- Bake, uncovered, until brown (about 50 minutes).
- To serve, bring the reserved 1 cup marinade to a boil until it thickens slightly.
- Place wings on a serving tray and top with the boiled marinade.
90 minutes
Prep Time
0 minutes
Cook Time
30
Servings
Shop Ingredients
Makes 30 servings
Bell & Evans Chicken Wings, 1.5 Pound
$10.04 avg/ea$6.69/lb
Water Joe Premium Caffeinated Water, 12 Each
$8.99$0.75 each
Kikkoman Soy Sauce, 5 Ounce
$2.29$0.46/oz
Crystal Granulated Sugar, 4 Pound
$4.29$1.07/lb
Dole Pineapple Juice, 46 Ounce
$3.99$0.09/oz
Wesson Vegetable Oil, 24 Ounce
$3.99$0.17/oz
Ginger Root, 1 Pound
$6.99/lb$6.99/lb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
Directions
- Cut wings at joints into 3 pieces (reserve tips for another use). Rinse wing pieces; pat dry with paper towels.
- In a 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 the remaining marinade; remove air to bring marinade in contact with wings. Refrigerate, covered, for several hours or overnight, turning occasionally.
- Heat the oven to 350°F.
- Place a cooling rack in a 10×15-inch foil-lined jelly roll pan. Arrange wings on the rack.
- Bake, uncovered, until brown (about 50 minutes).
- To serve, bring the reserved 1 cup marinade to a boil until it thickens slightly.
- Place wings on a serving tray and top with the boiled marinade.