Marinated Oriental Chicken Wings

Elaine Douglas


To make this recipe gluten free use Tamari instead of Soy Sauce.

These wings are very convenient to keep handy in the freezer. I freeze them in a single layer in the bag on a cookie sheet. They don't have to be defrosted before baking.

I took these wings to a pot luck lunch last week and they were taken up very quickly.

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30 appetizer pieces
15 Min
2 Hr


3 lb
chicken wings
1 c
soy or tamari sauce
1/2 c
white sugar
1/4 tsp
garlic powder
1/2 tsp
1/4 tsp
ground ginger
a few dash(es)
hot pepper sauce (optional)


1Cut wing tips from wings and discard or save for stock. Divide wings at joint into 2 pieces. Trim any flaps of skin. Put in large zippered plastic bag.
2Mix remaining ingredients together and pour over wings in the bag.
3Put marinating wings in the fridge for a couple of hours or put in freezer. Wings can be frozen for several weeks until you need them.
When you are ready to bake them put them in a single layer on a baking pan. (I like to bake them on a rack in the baking pan)
4Put marinade in a saucepan and boil until reduced to a thick sauce.
5Bake wings uncovered at 325 degrees F. (180 C) for 1 1/2 to 2 hours depending on size of wings until tender. Turn chicken pieces after 3/4 hour. Baste wings with reduced marinade several times.
6When wings are tender remove with tongs to serving plate. Makes 30 pieces.

About Marinated Oriental Chicken Wings

Course/Dish: Meat Appetizers
Main Ingredient: Chicken
Regional Style: Chinese
Dietary Needs: Gluten-Free, Wheat Free
Other Tag: Quick & Easy
Hashtags: #pot-luck, #Finger food