Wing Dings Recipe

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Wing Dings

Wilma Stone


Once many eons ago, I was entertaining a group of Physicians from the Philippines and decided i would go with this dish along with white rice, Maryland Crab cakes, fresh asparagus and coleslaw. It was a big hit and caused me to get several offers to cater a party for them. I think you will enjoy it, too, if you like Asian food.

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Depends on appetite


30 Min


1 Hr


3 lb
chicken wings, disjointed
1 c
soy sauce
3/4 c
1 Tbsp
colemans dry mustard
1 c
dark brown sugar
2 clove
garlic (more if you wish.)
bit of grated fresh ginger root

Directions Step-By-Step

Cut wings into pieces and discard tips
Mix all marinading ingredients together and pour over wings. Cover tightly and refrigerate over night. Stir occasionally to make sure all wings are covered with marinade - can be placed in a zip lock bag and just turned once in a while.
Bake preheated 350-F oven for 1-hour basting frequently.
When wings are done, drain. The soy mixture can be served separately to spoon over rice or, if serving as an appetizer, give them plenty of napkins.

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