SWEET AND GOOEY CHICKEN WINGS RECIPE | ALLRECIPES
Sweet and gooey chicken wings prepared with common ingredients, very tender.
Provided by Jilly Cooper
Categories Appetizers and Snacks Meat and Poultry Chicken
Total Time 5 hours 40 minutes
Prep Time 4 hours 5 minutes
Cook Time 1 hours 35 minutes
Yield 3 to 4 servings
Number Of Ingredients 6
Steps:
- In a 9x13 inch casserole, combine soy sauce, brown sugar, oil, ginger, and garlic powder. Mix until brown sugar completely dissolves into the mixture. Place the chicken wings in the dish and turn them over until they are all well coated. Cover the dish and refrigerate for at least 4 hours. Turn the chicken again, after 2 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake chicken at 350 degrees F (175 degrees C), covered, for 45 minutes. Turn the chicken wings, and spoon sauce from the bottom of the pan over the tops of the wings. Cook an additional 50 minutes, uncovered.
Nutrition Facts : Calories 463.7 calories, CarbohydrateContent 16.2 g, CholesterolContent 131.1 mg, FatContent 28.9 g, FiberContent 0.3 g, ProteinContent 33.3 g, SaturatedFatContent 7.9 g, SodiumContent 1932.1 mg, SugarContent 14 g
LAMPE'S CHICKEN WINGS WITH SWEET-AND-SPICY PANTRY SAUCE ...
Ray Lampe is a national barbecue champion, a teacher and the owner of a roadside barbecue stand in Lakeland, Florida. His first book, Dr. BBQ's Big-Time Barbecue Cookbook, gives advice on how to bump up the flavors in grilled dishes, as in his sweet and sticky chicken wings (slash the inside of the joints so they cook through and the seasonings penetrate).Plus: More Chicken Recipes and Tips
Provided by Ray Lampe
Categories BBQ Wings
Total Time 35 minutes
Yield 4
Number Of Ingredients 6
Steps:
- Make a slash on the inside of the chicken wing joints without cutting through the bone and in a few other places. In a large, shallow baking dish, combine the ketchup with the mustard, hot sauce, soy sauce and brown sugar. Add the chicken wings and turn to coat. Cover and refrigerate overnight.
- Light a grill. Remove the chicken wings from the marinade (pantry sauce), leaving some of it on them, and reserve the remaining marinade. Grill the wings over a medium-hot fire, turning and basting them with the reserved marinade, until nicely charred and cooked through, about 30 minutes. Stop basting during the last 5 minutes of grilling and discard any remaining marinade. Serve the wings hot or at room temperature.
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