This recipe has been handed down for countless tailgate seasons at East Carolina University in Greenville, North Carolina. This recipe was created by one of my friends, and whenever we go tailgating for a football game, someone always asks for the recipe. You will genuinely adore these if you enjoy wings! They bring out every essential component to make wings taste AMAZING! It provides you with sweetness, zest, and however much kick you choose. So try it out; I’m sure you’ll like it!
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 1 day |
| Total Time: | 1 day 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 cup water
- ½ cup soy sauce
- ½ cup Worcestershire sauce
- ¼ cup minced fresh ginger root
- ¼ cup white sugar
- 2 limes, quartered
- 1 pinch red pepper flakes, or to taste
- 3 pounds chicken wings
Instructions
- Combine the water, soy sauce, Worcestershire sauce, ginger, sugar, limes, and red pepper in a gallon-sized sealable bag; seal and shake to combine. Add the chicken wings; refrigerate 24 to 48 hours.
- Preheat an outdoor grill for medium-low heat and lightly oil grate.
- Drain the marinade from the wings and discard. Cook the wings on the heated grill, turning occasionally, until juices run clear, 25 to 30 minutes.
Nutrition Facts
| Calories | 236 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 1 g |
| Protein | 17 g |
| Saturated Fat | 3 g |
| Sodium | 1473 mg |
| Sugars | 11 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I used half minced garlic and half ginger root. They were delicious and will definitely make them again!
Holy cow! These are awesome!
It was great! I used brown sugar instead of white. I baked it instead of barbecuing it.
I like these wings, but do NOT like John Fitzgerald. He once spit on me at a Metallica concert and his dog impregnated my dog. You just can’t give away American bulldog/jack Russell puppies.
Awesome! I didn’t have ginger so I used garic and substituted brown sugar for white sugar. Loved it!
This recipe is simply superb! I did make a few changes, but 1) I don’t think they are necessary and they won’t suit all people, and 2) One of the changes was due to laziness and the marinade would have been better, not worse, if I had followed instructions. In other words, I give 5 stars for the recipe *as written* despite my changes. First, I decided to bake the wings rather than grill them since it’s winter and I don’t have a grill. I lined a baking sheet with foil and cooking spray and baked the wings at 350 degrees for 35 minutes. Second, I got lazy and used dry ginger instead of fresh (big mistake). Third, after tasting the marinade, it seemed a little bland, so after laying the wings out on the baking sheet, I sprinkled them with a little black pepper and cayenne pepper (actually Penzeys’ Black and Red seasoning). I also used less sugar. I’m glad I made both of those changes. I happen to really like strong flavors, so in the future, I plan to replace the water with increased amounts of the liquid ingredients. The best part about these wings was that even though I baked them in the oven, they still came out extremely tender AND crispy without having to use the broiler. This is definitely a keeper!
I tried this for my brother and sister in law’s family this weekend and everyone loved it! The marinade was easy and very flavorful. We used it on chicken legs the 13 year old ate 4 legs. Thanks!
I found this recipe on AllRecipes.com and have used it for tailgating ever since. Now cooking these wigs for Super Bowl. I change nothing and they are the best. Everyone asks for the recipe and they are the first thing folks go for. The flavor is mmmmmmmm.
Very good – I used brown sugar and added two cloves of garlic, grated. I also used a bit less Worcestershire – maybe 2 tablespoons. Baked these in a foil-lined baking dish at 425 degrees for about 35 minutes, turning occasionally. Great flavor!
I was really excited about these wings. Unfortunately we just really didn’t like the flavor!
Great in the crock pot! Go Pirates!
I made these with chicken legs instead of wings. The sauce was good, the meat was very tender.
Good sauce, a little different from the same ol same ol. Will use again, thanks!
I cut back the water to a half cup. I also added some minced garlic. This works well on de-skinned chicken legs, for those of you who don’t make wings. (My husband does….but he’s partial to Frank’s Hot Sauce wings.) Very nice. This would go well with Sesame Noodles from this site. I didn’t think of that until after I made the No-Fuss Potato Salad. Anyway, good recipe. I’d make this again, only next time I’d use brown sugar for a sweet taste but only deeper.
so-so flavor.
Made this with drumsticks. Kids and adults both loved it. I’ll make it again soon!
i like this recipe, awesome. instead of wings i use chicken breast, and bake them together with the marinate, it cooks so well & juicy.
Wow! I had a pot luck Super Bowl party at my house, and made these wings. They were by far the best dish in our spread. I made 8lbs. and they were gone before the coin flip. This is recipe for the front of the cook book!