Chicken Wings with Three Different Marinades

One wing recipe, three completely different flavor profiles. This is a party planner’s secret weapon. Split the chicken wings into three batches, marinate each in a different bag overnight, and bake them all at the same time for a platter that covers every taste.

The teriyaki version uses soy sauce, white wine, fresh ginger, and garlic for a savory-sweet glaze. The orange barbecue blends chili sauce with orange marmalade, Worcestershire, and red wine vinegar for a tangy, sticky coating. The sweet and sour goes bold with sugar, ketchup, vinegar, and garlic salt.

All three bake at the same temperature for the same time, basted every 15 minutes with their reserved marinades. The repeated basting builds up lacquered layers of flavor on each wing.

Chef Tips

• Marinate at least 4 hours, but overnight is better. The longer soak gives the marinades time to penetrate past the skin.
• Use a broiler pan so the fat drips away from the wings. A flat sheet pan leaves them sitting in grease.
• Baste every 15 minutes as directed. This is what creates the sticky, caramelized glaze.
• Discard all remaining marinade after the final baste. Raw chicken marinade should never be served as a sauce.

Variations

• Add a teaspoon of sriracha to the teriyaki marinade for a spicy kick.
• Swap orange marmalade for apricot preserves in the barbecue version.
• Grill the wings instead of baking for smoky char marks on all three flavors.