Classic Chicken Wings

Classic Chicken Wings

Marinate overnight in a sensational sweet-sour sauce sparked with garlic and ginger.
Servings 31 appetizers
Prep Time


  • 3 pounds chicken wings (about 5 per pound)
  • 1 cup Water
  • 1 cup soy sauce
  • 1 cup Sugar
  • 1/4 cup pineapple juice
  • 1/4 cup Vegetable Oil
  • 2 tablespoons minced fresh gingerroot
  • 1 tablespoon Minced Garlic
  • 1 gallon plastic food storage bag


  1. 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 and refrigerate.
  2. Arrange wings in bag. Add remaining marinade; remove air to bring marinade in contact with wings. Refrigerate, covered, several hours or overnight, turning occasionally.
  3. Place cooling rack in 10x15- inch foil-lined jelly roll pan. Arrange wings on rack. Bake, uncovered, in a preheated 350 F oven until brown (about 50 minutes).
  4. To Serve: In small saucepan, bring reserved 1 cup marinade to boiling. Pour into chafing dish; add hot wings.