Total Time
9hrs
Prep 8 hrs
Cook 1 hr

Really good, simple recipe! Really yummy wings. I never have any leftovers. Marinating time is added in prep time.

Ingredients Nutrition

Directions

  1. Mix all ingredients.
  2. Add wings and marinate overnight.
  3. (I have often marinated in fridge for 1 to 2 days) Bake at 350 degrees for 1 hour.
Most Helpful

5 5

I've made these three times. Playoffs and Super Bowl were perfect occasions for these, and I made them exactly as the recipe states. THEN, CROCK POT DIRECTIONS: when I needed to provide them for a potluck with no oven, I adapted it to Crock Pot as follows: lay all the wings falat on a cookie sheet, no marinating done. brush the soy mixture over the wings and broil for a few minutes on each side, brushing more sauce after turning. When finished broiling, place all the wings in crock pot , dump the liquid over them, and place in fridge overnite. The next day, insert crock pot insert into it's base, and heat 4 hours on high. Rave Reviews, Not one leftover. several recipe requests.. Thanks Ciao!

5 5

We love, love, love these wings! We are going to a tailgate party this Saturday and I wanted to take something other than the usual hot wings, sandwiches, chips & dip. Found this recipe and after all the rave reviews decided I had to try it. DH wanted me to make them at home first since he wasn't sure a recipe this simple could be this good. I didn't change the recipe at all...it's perfect as is! The perfect combination of salty, sweet and sticky. LOL, he made himself sick eating these wings! They taste so much like the wings we order from our favorite Chinese restaurant, which happens to be his favorite item on their menu so he's a happy camper. He actually said he likes these better. We both agree that I need to make two batches for the party this Saturday and the recipe is simple enough that I will. Thank you so much for posting this awesome recipe, ciao.

5 5

These were good! I used the marinade on chicken thighs. I used sesame oil, and decreased the soy sauce to 1/2 cup because that's all I had. I used 1 TBSP garlic ginger paste in place of the powdered versions. I marinated about 2 hours, and while baking I cooked down the leftover marinade and used it to glaze the chicken during cooking. It was very thin to begin with. Hubby gave me rave reviews even though he usually doesn't like sweet marinades like this.