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Chicken Wings with Three Different Marinades

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Submitted by neno5980

YIELD

24 wings

PREP

10 min

COOK

60 min

READY

9 hrs

Ingredients

12 12
EACH EACH CHICKEN WINGS
cut in half *
Teriyaki
¼ 59
CUP ML SOY SAUCE, TAMARI
can use lite
¼ 59
CUP ML WHITE WINE
dry *
2 3E+1
TABLESPOONS ML SUGAR
½ 2.5
TEASPOON ML GINGER ROOT
freshly grated
1 1
CLOVE CLOVE GARLIC
minced
Orange barbque
79
CUP ML CHILI SAUCE
¼ 59
1 15
TABLESPOON ML RED WINE VINEGAR
1 ½ 7.5
TEASPOONS ML WORCESTERSHIRE SAUCE
½ 2.5
TEASPOON ML PREPARED MUSTARD
¼ 1.3
TEASPOON ML GARLIC POWDER
Sweet and sour
½ 118
CUP ML WATER
¼ 59
CUP ML VEGETABLE OIL
¾ 177
CUP ML SUGAR
¼ 59
CUP ML KETCHUP
¼ 59
CUP ML VINEGAR
1 5
TEASPOON ML GARLIC SALT
½ 2.5

Directions

FOR ALL THREE RECIPES: Cut each chicken wing in half; place in large resealable plastic bag.

At one flavor marinade per bag, add all the ingredients and seal bag.

Turn bag making sure all the wings are coated.

Refrigerate up to 24 hours, but perferably more than 4.

Turn bag occasionally. Heat oven to 375℉ (190℃). Drain the wings, reserving the marinade.

Place on broiler pan and bake 1 hour or until chicken is no longer pink, basting with marinade at 15 minute intervals.

DISCARD ANY REMAINING MARINADE.

Serve warm. Makes 24.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 184g (6.5 oz)
Amount per Serving
Calories 391 32% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1415mg 59%
Total Carbohydrate 23g 23%
Dietary Fiber 2g 7%
Sugars g
Protein 4g
Vitamin A 6% Vitamin C 13%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free
 
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