Search thousands of recipes reviewed by home cooks like you.

Chinese Chicken Wings

Chinese Chicken Wings

  • Prep

  • Cook

  • Ready In


My late mother's recipe for chicken wings for potlucks. Now I am asked to bring this dish to parties.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 256 kcal
  • 13%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 28g
  • 9%
  • Protein:
  • 15.6 g
  • 31%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 2451 mg
  • 98%

Based on a 2,000 calorie diet


  1. Stir the soy sauce, brown sugar, and garlic powder together in a saucepan over medium heat; cook and stir until the sugar melts completely. Remove from heat and allow to cool.
  2. Place the chicken wings in a large bowl. Pour the soy sauce mixture over the wings and toss to coat evenly. Cover the bowl with plastic wrap. Allow chicken to marinate in refrigerator overnight or 8 hours.
  3. Preheat an oven to 350 degrees F (175 degrees C).
  4. Pour the chicken wings and marinade into a 9x13-inch baking dish. Cover the baking dish with aluminum foil.
  5. Bake in the preheated oven until thoroughly hot, about 45 minutes. Remove the aluminum foil from the baking dish and continue baking uncovered another 15 minutes. Serve hot.
Rate recipe

Your rating




I like the ingredients but I thought it needed a little bit more to it. So I also added ginger powder, kechup and fresh garlic. My husband loved it and even my 3 year old ate his.


Excellent, although I added fresh ginger & garlic along with sesame seed oil and cooking wine with a hint of hoison sauce. I also tossed before the last 15 minutes of cooking to insure a good coating of the marinade. Oh yeah!


Yummy, yummy, yummy. I made these for superbowl and they were great. I didn't have 5 pounds of chick. wings so I poured some of the marinade off before baking. I also added a little rice wine vinegar to marinade. They were sweet, sticky and delicious. Thanks for the great recipe.