chicken wings with three different marinades

Recipe by
Barbara Inman
tacoma, WA
yield 24 serving(s)

Ingredients For chicken wings with three different marinades

  • 12
    chicken wings for each recipe
  • 1/2 tsp
    prepared mustard
  • 1/4 tsp
    garlic powder
  • SWEET AND SOUR SAUCE
  • 1/2 c
    water
  • 1/4 c
    oil
  • 3/4 c
    sugar
  • 1/4 c
    ketchup
  • 1/4 c
    vinegar
  • 1 tsp
    garlic salt
  • 1.5 tsp
    worcestershire sauce
  • 1 Tbsp
    red wine vinegar
  • teriyaki sauce
  • 1/4 c
    soy sauce, light
  • 1/4 c
    dry white wine
  • 2 Tbsp
    sugar
  • 1/2 tsp
    freshly grated ginger root
  • 1
    minced garlic clove
  • ORANGE BARBEQUE SAUCE
  • 1/3 c
    chili sauce
  • 1/4 c
    orange marmalade
  • 1/2 tsp
    chicken bouillon

How To Make chicken wings with three different marinades

  • 1
    FOR ALL THREE RECIPES: Cut each chicken wing in half; place in large resealable plastic bag.
  • 2
    At one flavor marinade per bag, add all the ingredients and seal bag.
  • 3
    Turn bag making sure all the wings are coated.
  • 4
    Refrigerate up to 24 hours, but perferably more than 4.
  • 5
    Turn bag occasionally.
  • 6
    Heat oven to 375.
  • 7
    Drain the wings, reserving the marinade.
  • 8
    Place on broiler pan and bake 1 hour or until chicken is no longer pink, basting with marinade at 15 minute intervals.
  • 9
    DISCARD ANY REMAINING MARINADE.
  • 10
    Serve warm.

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