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Sweet and Gooey Chicken Wings

Sweet and Gooey Chicken Wings

  • Prep

    4 h 5 m
  • Cook

    1 h 35 m
  • Ready In

    5 h 40 m
Jilly Cooper

Jilly Cooper

Sweet and gooey chicken wings prepared with common ingredients, very tender.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 464 kcal
  • 23%
  • Fat:
  • 28.9 g
  • 44%
  • Carbs:
  • 16.2g
  • 5%
  • Protein:
  • 33.3 g
  • 67%
  • Cholesterol:
  • 131 mg
  • 44%
  • Sodium:
  • 1932 mg
  • 77%

Based on a 2,000 calorie diet

Directions

  1. In a 9x13 inch casserole, combine soy sauce, brown sugar, oil, ginger, and garlic powder. Mix until brown sugar completely dissolves into the mixture. Place the chicken wings in the dish and turn them over until they are all well coated. Cover the dish and refrigerate for at least 4 hours. Turn the chicken again, after 2 hours.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Bake chicken at 350 degrees F (175 degrees C), covered, for 45 minutes. Turn the chicken wings, and spoon sauce from the bottom of the pan over the tops of the wings. Cook an additional 50 minutes, uncovered.
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Reviews

NikkiC
102

NikkiC

12/26/2004

Good but I found it neither sweet nor gooey. Too much soy sauce not enough brown sugar. Next time, I would cut the amount of soy sauce in half oto 1/4 cup, double the amount of brown sugar and then add about 1/4 cup of ketchup. The ketchup will thicken it up to add the aspired "gooeyiness".

ANNHE50
68

ANNHE50

12/7/2003

I tried this recipe for a party and it got fair reviews. I thought the taste was o.k. but the wings never really formed a glaze. They were not all that sweet either and had more of the soy sauce taste. Normally chicken wings go over big but this time I had leftovers. Sorry, I probably will not make this again.

KOLBE
64

KOLBE

12/30/2003

I already had 3 lbs. of chicken wings in my fridge, so I decided to double this recipe - and it worked like a charm. I also substitued ground ginger instead of fresh. 1/8 tsp. ground = 1 Tbsp. fresh; I added a tiny pinch, but you'd need even less than that if you aren't doubling the recipe. The sauce never really thickened to a "gooey" consistancy, but maybe I just needed to keep it in the oven longer ... I ended up pouring the marinade over steamed white rice & serving as a side dish. Chicken turned out tender, sweet, and delicious, and the whole meal disappeared within minutes. I'd have given it a higher rating, but for the fact that you have to marinade the wings for 4+ hours.

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