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Chicken Wings With Three Different Marinades

Courses: Marinades
Serves: 24 people

Recipe Ingredients

1   Calls for 12
  Chicken wings - cut in 1/2
  Teriyaki
1/4 cup 59mlSoy sauce - can use lite
1/4 cup 59mlDry white wine
2 tablespoons 30mlSugar
1/2 teaspoon 2.5mlGingerroot - freshly grated
1   Garlic - minced
  Orange Bar B Que
1/3 cup 78mlChili sauce
1/4 cup 59mlOrange marmalade
1 tablespoon 15mlRed wine vinegar
1 1/2 teaspoons 7.5mlWorcestershire sauce
1/2 teaspoon 2.5mlPrepared mustard
1/4 teaspoon 1.3mlGarlic powder
  Sweet and Sour
1/2 cup 118mlWater
1/4 cup 59mlOil
3/4 cup 148g / 5.2ozSugar
1/4 cup 59mlKetchup
1/4 cup 59mlVinegar
1 teaspoon 5mlGarlic salt
1/2 teaspoon 2.5mlChicken-flavor bouillon

Recipe Instructions

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 preferably more than 4. Turn bag occasionally.

Heat oven to 375F. 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.

Source:
Kurt Lucas

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