Marinated Baked Chicken Wings Recipes

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MARINATED BAKED CHICKEN WINGS



Marinated Baked Chicken Wings image

Found this recipe in a magazine not sure which one. Its a bit different from most recipes. Easy and tasty though!

Provided by Marsha D.

Categories     Chicken

Time 5h30m

Yield 6 serving(s)

Number Of Ingredients 6

1 (4 lb) bag of frozen chicken wings, thawed
1/2 cup soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon red pepper, ground
1 teaspoon five-spice powder
2 teaspoons minced garlic

Steps:

  • Place thawed chicken wings in a plastic baggie and set aside.
  • In a bowl combine soy sauce,ginger, red pepper,five spice and minced garlic.
  • Pour over the wings in the baggie and seal tight.
  • Toss to coat,well.
  • Chill several hours or over night, tossing the baggie occasionally.
  • Preheat oven to 400'.
  • Remove wings from baggie and reserve marinate.
  • Foil line a baking sheet,lightly grease foil.
  • Place wings on foil and bake 15 minutes.
  • Remove wings from oven and brush with reserved marinate and place back in oven and bake another 15 minutes.
  • Remove and serve with your choice of dip.

Nutrition Facts : Calories 688.3, Fat 48.4, SaturatedFat 13.6, Cholesterol 233.1, Sodium 1561.8, Carbohydrate 1.8, Fiber 0.2, Sugar 0.4, Protein 58.1

MARINATED CHICKEN WINGS



Marinated Chicken Wings image

Make and share this Marinated Chicken Wings recipe from Food.com.

Provided by Susie T

Categories     Lunch/Snacks

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

1 kg chicken wings
1/2 cup honey
2 tablespoons soy sauce
3 tablespoons oyster sauce
3 drops sesame oil
1 tablespoon grated ginger
4 tablespoons tomato sauce (ketchup)
2 tablespoons lemon juice
2 cloves crushed garlic

Steps:

  • Cut tips off the chicken wings and discard.
  • Separate the drumette from the wingette and put aside.
  • If you prefer you can just leave wings as they are.
  • In a large bowl mix together all the other ingredients until smooth making sure all the honey is mixed in well.
  • Add wings to the marinade and place in the fridge for about 20 minutes before cooking.
  • Wings don't need to be marinated for very long.
  • Cook on a BBQ or place in a moderate oven, about 180 degrees celcius until caramalized and golden.
  • About 40 minutes.

Nutrition Facts : Calories 734.1, Fat 42.9, SaturatedFat 11.6, Cholesterol 192.5, Sodium 1135.3, Carbohydrate 40.1, Fiber 0.7, Sugar 35.8, Protein 47.5

STICKY CHINESE CHICKEN WINGS



Sticky Chinese Chicken Wings image

Recipe video above. My family recipe for the ultimate Sticky Chinese Wings, perfected over years with many heated debates! Many of the ingredients can be substituted and you'll still get a similar flavour - refer to the notes. Spiciness: A hint of spicy from the chilli sauce, can be omitted.

Provided by Nagi | RecipeTin Eats

Categories     Appetizer     Finger Food     Main     Party Food     Snacks

Time 1h

Number Of Ingredients 17

1.5 kg /3 lb chicken wings (, cut into drumettes and wingettes (Note 1))
1/2 tsp sesame oil (, toasted )
2 tbsp lemon juice
2 tbsp Chinese cooking wine ((Shaoxing wine, sub Mirin, dry sherry))
2 tbsp soy sauce (, light or all purpose)
2 tbsp brown sugar or honey
1 1/2 tbsp hoisin sauce
1 1/2 tbsp oyster sauce
1/4 cup ketchup (or Aussie tomato sauce)
1 tbsp chilli garlic sauce (or sambal oelek (adjust spiciness to taste))
4 cloves garlic (, minced)
1 tbsp ginger (, finely grated)
1/2 tsp five spice powder
Finely sliced shallots/scallions
Sesame seeds
Coriander/cilantro leaves
Finely sliced fresh chili

Steps:

  • Mix Marinade ingredients.
  • Place wings in large bowl, pour over Marinade and toss well. Set aside for 10 minutes - do not marinate for longer than 1 hour. (Note 3)
  • Preheat the oven to 180C/350F.
  • Line baking tray with foil then greaseproof paper (you'll thank me later).
  • Shake excess marinade off wings (but reserve the marinade) and spread on baking tray - can be fairly snug but not super squished (use 2 trays if needed).
  • Bake 45 - 50 minutes, basting with a brush at 25 minutes and 35 minutes, using the reserved marinade and juieces on the tray.
  • The meat should be able to be pulled off the bones quite easily, they should be just starting to char on the edges and a sticky, dark red/golden colour all over.
  • Sprinkle with garnishes - coriander/cilantro leaves, sesame seeds, chilli, sliced shallots/scallions - then serve!

Nutrition Facts : ServingSize 207 g, Calories 362 kcal, Carbohydrate 8 g, Protein 50.2 g, Fat 13.1 g, SaturatedFat 3.6 g, Cholesterol 152 mg, Sodium 798 mg, Sugar 5.3 g

MARINATED BAKED CHICKEN



Marinated Baked Chicken image

This tender flavorful chicken is one of my mom's specialties. Soy sauce and bottled Italian dressing combine in a mouthwatering marinade that nicely complements the meat.-Cindy Kufeldt, Orlando, Florida

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 6

1/2 cup Italian salad dressing
1/2 cup soy sauce
6 bone-in chicken breast halves
1/8 teaspoon onion salt
1/8 teaspoon garlic salt
Kale leaves and spiced apple rings, optional

Steps:

  • In a measuring cup, combine salad dressing and soy sauce. Pour 3/4 cup into a large resealable plastic bag; add chicken. Seal the bag and turn to coat; refrigerate for 4 hours or overnight, turning several times. Refrigerate remaining marinade for basting., Drain chicken discarding marinade. Place chicken, skin side up, on a rack in a roasting pan. Sprinkle with onion salt and garlic salt. Bake, uncovered, at 350° for 45-60 minutes or until a thermometer reads 170°, brushing occasionally with reserved marinade. Garnish platter with kale and apple rings if desired.

Nutrition Facts :

SIMPLE MARINATED CHICKEN WINGS



Simple Marinated Chicken Wings image

These are my husband's favorite kind of wings. Easy to make and delicious. They taste even better if you double the sauce and marinate for 24 hours.

Provided by ginag

Categories     Meat and Poultry Recipes     Chicken     Chicken Wing Recipes

Time 3h5m

Yield 6

Number Of Ingredients 6

5 tablespoons soy sauce
¼ cup brown sugar
2 tablespoons dry sherry
1 teaspoon prepared yellow mustard
½ teaspoon garlic powder
24 chicken wings

Steps:

  • Whisk together the soy sauce, brown sugar, sherry, mustard, and garlic powder in a bowl. Arrange the chicken wings in a 9x13-inch baking dish, and pour marinade over the chicken. Cover the baking dish with plastic wrap, and marinate in the refrigerator for at least 2 hours.
  • Preheat an oven to 375 degrees F (190 degrees C). Remove the plastic wrap from the baking dish.
  • Bake in the preheated oven until the chicken wings are no longer pink in the center, about 1 hour, basting occasionally.

Nutrition Facts : Calories 302.9 calories, Carbohydrate 7.9 g, Cholesterol 77.3 mg, Fat 17.9 g, Fiber 0.2 g, Protein 25.6 g, SaturatedFat 5 g, Sodium 868.4 mg, Sugar 6.2 g

OVEN-BAKED TERIYAKI CHICKEN WINGS



Oven-Baked Teriyaki Chicken Wings image

These easy teriyaki chicken wings are marinated overnight, then baked in the oven for a tasty appetizer or main dish.

Provided by Peggy Trowbridge Filippone

Categories     Appetizer     Dinner

Time 13h20m

Yield 6

Number Of Ingredients 20

For the Marinade:
1/3 cup soy sauce
1/3 cup balsamic vinegar
1/4 cup firmly packed brown sugar
2 cloves garlic, pressed or finely minced
1 teaspoon ginger root , grated fresh
1/4 teaspoon black pepper
2 green onions , thinly sliced, tops included
For the Chicken Wings:
24 large chicken wing pieces, drumsticks, and forewings, thawed if frozen
Dash Hungarian sweet paprika
For the Teriyaki Sauce:
1/3 cup soy sauce
1/3 cup balsamic vinegar
1/2 cup firmly packed brown sugar
1/4 teaspoon black pepper
2 cloves garlic, pressed or finely minced
1 teaspoon ginger root, grated fresh
2 green onions, thinly sliced, tops included
Garnish: 1 tablespoon toasted sesame seeds

Steps:

  • Gather the ingredients.
  • Combine the soy sauce, balsamic vinegar, brown sugar, garlic, ginger root, and pepper in a small saucepan.
  • Gently heat on low just until the sugar is dissolved. Remove from heat and let cool to room temperature.
  • Stir in the green onions.
  • Place the chicken wings in a large zip-close freezer bag.
  • Pour in the cooled teriyaki marinade , squeeze out the air and seal. Turn the bag to distribute the marinade over the wings. Refrigerate 12 hours or overnight.
  • Gather the ingredients.
  • Preheat the oven to 375 F. Line a baking pan with foil and place a cooling rack in the bottom of the pan.
  • Place the chicken wings on the rack, cover them with the marinade from the bag, and sprinkle generously with paprika.
  • Cover the pan tightly with foil and bake for 45 minutes.
  • Remove the foil, raise the oven temperature to 425 F and bake another 15 minutes to brown the skin. If the chicken has not browned, place the tray under the broiler, watching carefully.
  • Gather the ingredients.
  • Combine the soy sauce, balsamic vinegar, brown sugar, and pepper in a small saucepan. Gently boil, stirring constantly, for 3 minutes. Watch carefully so it does not boil over.
  • Remove from heat, stir in the garlic and ginger root, and let cool to room temperature.
  • Stir in the green onions.
  • Toss the finished wings with half of the teriyaki sauce, place on a platter and sprinkle with the toasted sesame seeds.
  • Serve the remaining sauce on the side.
  • Enjoy!

Nutrition Facts : Calories 335 kcal, Carbohydrate 31 g, Cholesterol 107 mg, Fiber 1 g, Protein 21 g, SaturatedFat 4 g, Sodium 1632 mg, Sugar 27 g, Fat 14 g, ServingSize 24 pieces (6 servings), UnsaturatedFat 0 g

VIETNAMESE CHICKEN WINGS



Vietnamese Chicken Wings image

Vietnamese Chicken Wings - sticky sweet and savory chicken wings recipe with fish sauce, garlic and sugar marinade. These oven baked chicken wings are delicious and addictive!

Provided by Rasa Malaysia

Categories     Vietnamese Recipes

Time 2h40m

Number Of Ingredients 7

1 1/2 - 2 lbs. (0.6 kg-1 kg) chicken wings
8 cloves garlic, coarsely minced
1/4 cup fish sauce
1/4 cup sugar
3 dashes ground black pepper
1 tablespoon crushed peanuts
1 tablespoon chopped cilantro

Steps:

  • Rinse the chicken wings with cold water. Pat dry with paper towels. Transfer the chicken to a big bowl or a Ziplock bag.
  • In a bowl, add the garlic, fish sauce, sugar and ground black pepper together. Stir to mix well.
  • Add the marinade to the chicken wings, combine well so the chicken wings are well coated with the marinade. Marinate the chicken wings for two hours or best overnight in the refrigerator.
  • Preheat oven to 400°F (207°C). Arrange the chicken wings on a baking sheet lined with parchment paper. Bake for 30 minutes or until the surface turns golden brown. Top with the crushed peanuts and cilantro and serve immediately.

Nutrition Facts : Calories 538 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 204 milligrams cholesterol, Fat 43 grams fat, Fiber 1 grams fiber, Protein 50 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 6 people, Sodium 850 milligrams sodium, Sugar 9 grams sugar

MARINATED BAKED CHICKEN WINGS



MARINATED BAKED CHICKEN WINGS image

Categories     Marinade     Chicken     Appetizer     Bake

Number Of Ingredients 6

3 Lbs. Chicken "drummies" thawed (not whole wings)
1/2 C. low sodium Soy Sauce
1/2 C. white wine or Chicken broth
1 teaspoon ground ginger
2 minced garlic cloves
3 or 4 tablespoons vegetable oil

Steps:

  • Combine all ingredients except wings in bowl and mix well Place wings in re-closable plastic bag and pour liquid mixture in bag. Be sure to cover wings thoroughly then seal and marinate overnight in fridge Preheat oven to 375° Spray "Pam" on baking sheet (disposable pans work best as wings stick) Bake 45 to 55 minutes basting and turning over halfway through Bake until browned

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