Sweet and Gooey Chicken Wings

130 Reviews

Prep: 4 hr 5 min
Cook: 1 hr 35 min
Ready In: 5 hr 40 min

“Sweet and gooey chicken wings prepared with common ingredients, very tender.” - by Jilly Cooper

Ingredients

1/2 cup soy sauce
1/4 cup packed brown sugar
1/2 tablespoon vegetable oil
1/2 teaspoon minced fresh ginger root
1/2 teaspoon garlic powder
1 1/2 pounds chicken wings

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Metric US

Original recipe yields 3 to 4 servings

Directions

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.
Preheat oven to 350 degrees F (175 degrees C).
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.

Nutrition

Amount Per Serving (4 total)

Calories
464 cal
23%

Fat
28.9 g
44%

Carbs
16.2 g
5%

Based on a 2,000 calorie diet

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Reviews (130)

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NikkiC

Dec. 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 ..." See moreadd about 1/4 cup of ketchup. The ketchup will thicken it up to add the aspired "gooeyiness"."

ANNHE50

Dec. 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 tas..." See morete. Normally chicken wings go over big but this time I had leftovers. Sorry, I probably will not make this again."

KOLBE

Dec. 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; ..." See moreI 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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