Raise Your Hand If You Want Savory Chicken Wings Tonight

I think that these chicken wings are even better than the ones we get when we go out to eat. When I make them at home, I get to decide the flavor rather than just taking what the cook comes up with back in the kitchen. Now, I am the cook, and I’m in control. I can make these wings as sweet or as savory as I want! Check out what they are saying about this recipe over at Group Recipes:

“These wings were really very very good! I made them without deviating and they turned out very succulent and tasty!”

You don’t need to change this recipe at all…it’s perfect just the way it is!

 

Ingredients

3-1/2 pounds Banquet chicken wings, split and tips set aside for soup stock

1 cup La Choy soy sauce

1/2 cup molasses

3/4 cup honey

1/2 teaspoon Tobasco sauce

2 cloves garlic, minced

1 teaspoon garlic powder

1-1/2 teaspoons onion powder

1 teaspoon ground ginger

 

 

Instructions

Place chicken in a shallow, large sized dish.

In a medium bowl, mix soy sauce, molasses, honey, Tobasco sauce, minced garlic, garlic and onion powder and ground ginger. Pour the mixture over the chicken.

Cover and refrigerate for approximately 1 hour, turning occasionally. Note: You can also put the chicken wings in a zip loc bag and marinate them that way.

Preheat oven to 375 degrees F (190 degrees C).

I like to double line a cookie sheet with foil then arrange marinated chicken wings in a single layer.

Bake in preheated oven for approximately 60 minutes.

I make 2 batches of the marinating mixture. One for marinating and the second for brushing the chicken wings with. I suppose you could use the same sauce that the chicken wings have been marinated in but I’m skittish about using the same sauce.

Turn chicken wings only once.

 

 

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Quick Tip: Serve with bleu cheese for dipping.

Thanks again to Group Recipes for this tantalizing recipe.