My late mother used to make these Chinese chicken wings for potlucks. I am now requested to bring this meal to gatherings.
| Prep Time: | 5 mins |
| Cook Time: | 1 hr 5 mins |
| Additional Time: | 8 hrs |
| Total Time: | 9 hrs 10 mins |
| Servings: | 12 |
Ingredients
- 2 cups soy sauce
- 2 cups brown sugar
- 2 tablespoons garlic powder
- 5 pounds chicken wings, split and tips discarded
Instructions
- Stir together soy sauce, brown sugar, and garlic powder in a saucepan over medium heat. Cook and stir until sugar has dissolved. Remove from heat and allow to cool.
- Place chicken wings in a large bowl. Pour soy sauce mixture over wings and toss to coat evenly. Cover the bowl with plastic wrap. Allow chicken to marinate in the refrigerator for 8 hours to overnight.
- Preheat the oven to 350 degrees F (175 degrees C).
- Pour chicken wings and marinade into a 9×13-inch baking dish. Cover the baking dish with aluminum foil.
- Bake in the preheated oven until thoroughly hot, about 45 minutes. Remove foil and bake for 15 more minutes. Serve hot.
Nutrition Facts
| Calories | 256 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 40 mg |
| Dietary Fiber | 1 g |
| Protein | 16 g |
| Saturated Fat | 3 g |
| Sodium | 2451 mg |
| Sugars | 25 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Of course as usual I made and sampled this dire recipe. Far, far too much sugar. 1 tsp is quite enough. 1.5 ‘cups’ soy quite sufficient, if not less. Would not really bother again, very sadly. Additionally extremely salty.
Great flavor, but couldn’t get crispy skin. Next time I will pour off most of marinade before baking and/or try finishing on the grill. Definitely worth a second try!
So awesome tasting ! I make these all the time. The taste is incredible !
Hubby and I did not care for these at all. Tasted like chicken dipped in soy sauce. Luckily a cut the recipe in half
ok
I followed the recipe and while I liked it, my housemate would have preferred it less sweet.
I used less soy sauce and diluted it a little with water and also marinated them for longer; these are delicious cooked on the grill!!
Delicious!!!! I added 3 Tsp’s of Chili Garlic Sauce for a little kick
Made these just as directed, with the addition of a can of pineapple chunks with the juice, but used the slow cooker. Served them for my part of our annual Aloha poker run in our little Florida community. Not a single wing left over. Thank you!
Awesome!! Just as tasty as the Chinese restaurant.
Yes totally!!
I just dumped everything in my crock pot on low for 6 hours and off to the potluck I went. They were all gone in no time.
These wings were very good!!
Delicious sticky and tastey ideal for a snack 10/10
My grandsons don’t really like “chicken on the bones” but I made these for Christmas and my daughter just texted me for the recipe! One for grandma!!!! Thank you, Jeannette, for sharing this recipe with us!
Easy and delicious
This is a wonderful recipe! I added a tablespoon of ginger because I love it and it goes well with soy sauce and garlic. I also used a whole chicken instead of just wings. It was absolutely delicious. I had it with fried rice ordered from a local Chinese place. This marinade can be used for all kinds of chicken cuts to give it a Chinese flavor. I’ll bet you could even use thin cut beef or pork strips.
Very tasty, and very easy! I made this using light brown sugar, and a little more wings (5.5#, after removing the tips) that I had on hand. Made exactly as directed, and it took me a couple days to eat it all. It reheats well, too. Worth making again.
I added crush red peppers and pineapple . I loved it.
Made as directed, family loved it! Now I make this at least monthly, but have added a good dose of Sriracha to the mix (about a tablespoon), and finish them on the grill for a little extra crispiness, which my family prefers. Excellent!
Sorry – just did not like like it, much too salty for my taste. The flavor seemed to be missing something but I always follow the recipe exactly the first time I make it. Perhaps it would be better if I had followed some of the other reviewers suggestions. Anyway, thank you Jeannettebird for submitting the recipe.