Marinated Chicken Wings

These chicken wings skip the deep fryer entirely. A long soak in dry sherry, soy sauce, ginger, and garlic powder builds savory depth, and the microwave does the rest. It’s an unconventional method, but it produces surprisingly tender, flavorful wings.

The three-hour marinade is where all the magic happens. Sherry adds a subtle sweetness that pairs with the salty soy sauce, while ground ginger keeps everything bright. Longer marinating time means more flavor penetration, so overnight in the fridge works even better.

Disjointing the wings into drumettes and flats before marinating gives you more surface area for the marinade to work with. Save those wing tips for stock. When microwaving, work in batches of about 20 pieces in a single layer so everything cooks evenly, and flip halfway through.

Kitchen Tips

• Pat the wings dry after marinating if you want slightly firmer skin. The microwave won’t crisp them like an oven, but drier surfaces cook more evenly
• For a crispier finish, broil the microwaved wings for 3-4 minutes after cooking
• Use low-sodium soy sauce if you’re salt-sensitive, since the marinade is already concentrated
• These hold well on a warming tray, making them ideal party appetizers

Variations

• Add a splash of rice vinegar and a spoonful of honey to the marinade for a sweet-tangy glaze
• Toss finished wings in sesame seeds and sliced scallions for presentation
• Bake at 400°F (200°C) for 25-30 minutes instead of microwaving for crispier results