chicken_wing_marinade

Marinated Chicken Wings

Recipe by Terese

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Marinated Chicken Wings

SERVES:

Ingredients Nutrition

Greek

Directions

1. Cut off the bony tip of the wings and cut the remaining wing into 2 pieces at the joints.
2. Combine all the marinade ingredients in a non-metallic container and toss in the wings.
3. Marinade for 2-4 hours.
4. Preheat the oven to 200oC.
5. Please wings in two separate baking dishes and cook for 30-40 minutes or until cooked through.
6. Serve hot.

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Nutrition Info

Serving Size: 1 (141 g)

Servings Per Recipe: 10

Amt. Per Serving % Daily Value Calories 293.2 Calories from Fat 192 66% Total Fat 21.4 g 32% Saturated Fat 5.2 g 26% Cholesterol 77 mg 25% Sodium 910.2 mg 37% Total Carbohydrate 2.2 g 0% Dietary Fiber 0.3 g 1% Sugars 0.7 g 2% Protein 20 g 40%

Marinated Chicken Wings Recipe

Marinated Chicken Wings Recipe

Ingredients

• 20 chicken wings (about 4 pounds)
• 1 cup reduced-sodium soy sauce
• 1/4 cup white wine or reduced-sodium chicken broth
• 1/4 cup canola oil
• 3 tablespoons sugar
• 2 garlic cloves, minced
• 1 teaspoon ground ginger

Directions

This recipe was prepared with the first and second sections of the chicken wings.

Nutritional Facts

1 chicken wing: 103 calories, 7g fat (2g saturated fat), 23mg cholesterol, 265mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 8g protein.

• 20 chicken wings (about 4 pounds)
• 1 cup reduced-sodium soy sauce
• 1/4 cup white wine or reduced-sodium chicken broth
• 1/4 cup canola oil
• 3 tablespoons sugar
• 2 garlic cloves, minced
• 1 teaspoon ground ginger

1. Cut chicken wings into three sections; discard wing tips. Place in a large resealable plastic bag. In a small bowl, whisk remaining ingredients until blended. Add to chicken; seal bag and turn to coat. Refrigerate overnight.
2. Transfer chicken and marinade to a 5-qt. slow cooker. Cook, covered, on low 3-4 hours or until chicken is tender. Using tongs, remove wings to a serving plate. Yield: 20 servings.

This recipe was prepared with the first and second sections of the chicken wings.

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Reviews for Marinated Chicken Wings

Average Rating

"With so many negative reviews I was a bit hesitant to try this one. Added the Worcestershire sauce as a few mentioned and tossed them on the grill. Only marinated for maybe half an hour and brushed on marinade while grilling. Everyone in the house enjoyed it!"

"There is only one word to describe this recipe, terrible. I had my doubts, but the photo in the new cookbook made them look great. It was not until I had the wings marinating did I see these reviews and realized that the recipe may not work. I even switched cooking these in the slow cooker to baking them in a cast iron dutch oven in hopes of adding color and thickening the sauce. It did not help. I ended up broiling them as others suggested and it helped some, but overall this was a complete failure. This is the first and last time I use this recipe. Yuck!"

"These had a good flavor and my husband, who is pretty picky about wings, liked them. They looked like all chicken does when cooked in a crockpot so I threw them under the broiler for a bit. That made a world of difference."

"Made these for Sunday dinner. They were really good. I do think I'll throw them under the broiler next time to see if I can crisp up the skin, but my husband and I really enjoyed them. I used drumettes and chicken broth."

"Awful! Imagine the taste of wet dog. BLECK. These were absolutely the worst thing I've ever made. Just like everyone else, they were nothing like the picture. Very pale. I thought the smell was wonderful. Inedible and a waste of expensive wings."

"I love using my crock pot and this recipe was perfect. I think I ate the most, there were no leftovers. The only problem was I forgot to marinate them over night..so they only marinated for about 7 hrs but they still were good.. I will be making these again but will make sure i fellow the recipe!"

"I thought these had good flavor and everyone seemed to enjoy them. They were a little pale coming out of the cooker so I ran them quickly under the broiler and that perked them right up. Next time I'll probably brown them before putting cooking them."

"OMG - there has to be an error in the recipe! I followed EXACTLY, and these things were disgusting! They turned out nothing like the picture, and were tough and nasty, too. I had to throw the whole 4# of wings away. They look NOTHING like the picture. TOH, does your kitchen actually test the recipes you get from readers?? This was seriously bad. The rater who liked them could NOT have followed the recipe as written."

"So disappointed. First like others have said my wings looked nothing like in the picture, the sauce did not stick at all so the wings just looked and tasting like I had cooked them in chicken broth. Ended up tossing them in red hot so they would be edible and we wouldn't have to throw all those wings away. Should have just deep fried them."

"I thought the wings had good flavor. My kids liked them, my husband not so much. I would make the marinade again but probably cook them in the oven or BBQ. I agree that mine did not come out looking like the picture at all either. I let mine cook 4 hours in hopes that the marinade would thicken and put a glaze on the wings but it did not. I used the wine and not the chicken broth. Overall the recipe was quick and easy which was great for a weeknight dinner."

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Very Best Buffalo Wings

• 60 mins
• Prep: 25 mins,
• Cook: 35 mins
• Yield: Serves 4

These chicken wings take the classic appetizer to a new level with a marinade that keeps them moist and tender. These wings are full of flavor and should be served with a creamy dipping sauce. For this recipe, I use a blue cheese sauce, however, if you are not a fan of blue cheese then ranch dressing can work in a pinch.

What You'll Need

• 4 pounds/1.8 kg chicken wings (about 24)
• For the Marinade:
• 1 cup/240 mL cider vinegar
• 2 tablespoons/30 mL vegetable oil
• 2 tablespoons/30 mL Worcestershire sauce
• 2 tablespoons/30 mL chili powder
• 1 teaspoon/5 mL red pepper flakes
• 1 teaspoon/5 mL salt
• 1 teaspoon/5 mL black pepper
• Optional: 1 teaspoon/5 mL Tabasco
• For the Blue Cheese Dipping Sauce:
• 1 cup/ 240 mL blue cheese (crumbled)
• 2/3 cup/160 mL ​sour cream (or plain Greek yogurt)
• 1/2 cup/120 mL mayonnaise
• 2 tablespoons/30 mL milk
• 2 cloves garlic (minced)
• 1 teaspoon/5 mL Worcestershire sauce
• Salt and pepper to taste

How to Make It

1. Combine marinade ingredients together and mix well. Place chicken wings in a large resealable bag. Pour marinade over top. Turn to coat, release air from bag, seal and refrigerate for 2 to 6 hours.

2 .For blue cheese sauce, combine blue cheese, sour cream, mayonnaise, garlic and Worcestershire cause in a bowl. Stir until smooth. Add enough milk to give the sauce the consistency of pancake batter.

Season with salt and pepper. Cover and refrigerate for at least 1-2 hours before serving.

3. Preheat grill. Remove wings from marinade and reserve marinade. Place wings on hot grill over a low fire. Grill until done (about 30-35 minutes or when internal temperature of wings reach between 165-175 degrees F.), brushing liberally with reserved marinade during the first 15 minutes of cooking time. Do not use reserved marinade past this point. Discard after using.

4. Once cooked, remove wings from heat and serve with blue cheese sauce.

Buffalo Wings

Football (American) championship season. Sports bars, beer, and spicy things that make you want to drink more beer. Darts, pool, loud conversation, an either ill-spent or well-spent youth, depending on your perspective.

Once in my early twenties I happened to be in Buffalo, New York for a wedding of a dear friend. On our site-seeing day the gang of us revelers happened to drive right by the Anchor Bar, home of the “Original Buffalo Chicken Wings”.

Did you know that Buffalo wings are so called because they were first invented in Buffalo, NY? I didn’t, and it had always been one of those oddities that gnawed at the back of my brain during these beer filled nights. In San Francisco we had Tommy’s Buffalo Burgers made with real buffalo meat. But buffalo wings? Hah! Mystery solved.

Buffalo wings are traditionally deep fried. But I prefer this oven version. The wings are broiled after they’ve been marinating in a spicy sauce. Less mess, easy clean-up.

Recipe has been updated. First published 2006.

Buffalo Wings Recipe

• Prep time: 10 minutes
• Cook time: 20 minutes
• Marinating time: 30 minutes
• Yield: Makes approximately 24 pieces

Ingredients

• 2 lbs chicken wings (about 12 wings)
• 3 Tbsp butter, melted
• 4 Tbsp bottled hot pepper sauce (like Crystal or Frank's Original)
• 1 Tbsp paprika
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon black pepper

• Celery sticks (optional)

• 1/2 cup sour cream
• 1/2 cup crumbled blue cheese
• 1/2 cup mayonnaise
• 1 Tbsp white wine vinegar or white vinegar
• 1 clove garlic, minced

1 Prepare wings: Cut off wing tips (discard or reserve for other use such as making stock). Cut wings at the joint. Put chicken wing pieces in a large bowl. Set aside.

Food safety note: when cutting raw chicken it is best to use a cutting board reserved just for cutting raw chicken. Wash thoroughly when finished. Do not let raw chicken juices come in contact with other food.

2 Prepare marinade: Create a marinade by stirring together the melted butter, hot pepper sauce, paprika, salt, cayenne pepper and black pepper in a large bowl. Remove 2 tablespoons of the marinade and set aside (you will use to coat the wings after they come out of the oven.)

3 Marinate the wings: Add the chicken wings to the bowl with the marinade and toss to coat all of the wings with the marinade. Let the chicken wings marinate at room temperature for half an hour.

4 Broil the wings: Remove the wings from the marinade (discard the marinade) and place them on the rack of a broiler pan. Broil 4 to 5 inches from the heat for about 10 minutes on each side, until chicken is tender and no longer pink.

5 Prepare the blue cheese dip: While the wings are cooking, place the sour cream, blue cheese, mayonnaise, vinegar, and garlic in a blender and pulse until smooth. Cover and chill. (Dip will last up to a week.)

6 Baste the wings with reserved marinade: Remove the chicken wings from oven and baste with the 2 Tbsp of reserved marinade (not the marinade that was in contact with the raw chicken).

Serve with Blue Cheese Dip and celery sticks.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Buffalo Wings on Simply Recipes. Thank you!

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Buffalo and other chicken wings - history, health issues, and recipes from About.com

Showing 4 of 72 Comments

• KM

Love this recipe. And it’s so simple and easy to make unlike other recipes I found online. Was a big hit at my party. Everyone wanted the recipe. Better than what I could have gotten at takeout. Doubled the recipe and added a crushed garlic clove and some vinegar to the hot sauce but otherwise followed the recipe.

I sauté a couple of minced garlic cloves and add them and a tablespoon of brown sugar to my sauce. This make the sauce sweet and savory! Plus, I like the little pieces of garlic in the sauce. It gives it a little extra texture and flavor of course.

I tried these and they are actually quite good. However, the small amount of sauce will not suffice to use both as a marinade and a basting liquid. So I found out the recipe is fixed if you baste the wings first in a mix of sauce and water and then grill them for 10 minutes. Really tasty treat.

Could I use Chili Powder instead of the Cayenne Pepper? I don’t have the Cayenne, so would the taste be too different or disgusting??

• · 2 Replies

Karee

I used a habanero hot sauce so I decided to half the amount and make up for the missing liquid by adding 2tbsp of Worcestershire sauce. They turned out divine.

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Chicken Wing Marinade Recipe

It’s almost time for Super bowl parties, and what better of an appetizer to have at your party than chicken wings? This is almost required and here I have for you a delicious marinade for your chicken wings. This marinade is both salty and sweet. The saltiness comes from soy sauce and the sweetness comes from both sugar and pineapple juice. Additional seasonings such as garlic power and ginger are added for even more flavor. The wings should be marinated at least overnight for maximum flavor. This recipe will marinate 3-4lbs of chicken wings. If you want to save time you can buy the already cut up wings in the store, or you could just leave them whole. Enjoy.

3-4 lbs chicken wings (cleaned)

1 cup soy sauce

½ cup pineapple juice

¼ cup vegetable oil

1 teaspoon garlic powder

1 teaspoon ginger

Step 1: In a large bowl or sealable bag. Add chicken wings. In another bowl combine water, soy sauce, sugar, pineapple juice, oil, garlic power, and ginger. Mix well and pour over chicken wings. Cover and refrigerate. Allow to marinate overnight.

Step 2: Pre-heat the oven to 350 degrees. Arrange chicken wings on a foil lined baking sheet. Place into the oven and bake at 350 degrees for 1 to ½ hours.

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16 Responses to “Chicken Wing Marinade Recipe”

Wow, these wings look amazing! I bet they were so good.

We do love chicken and these recepie looks yummy!! We got to try it out someday. We eat chicken 2 or 3 times a week and it is good and healthy.

On the cooking time do you mean 1-1 1/2 hours because that seems a lot for chicken wings. Just curious because I am definitely making these for the super bowl on Sunday!

Jason – Yes, sorry it is a typo. It should read 1-1 1/2 hours as you stated. thanks.

Well the chicken wings are sitting in the fridge with the marinade and I doubled the recipe because I have about 10 people coming over so I will let you know how it turns out! Love the site…and thanks for a new recipe!

Cooked 3.5 lbs for my mom’s bday yesterday but I think an hour of cooking was too long for me. Some pieces burned. However, it turned out very delicious so I decided to marinate some drumsticks. Will watch it carefully next time! Thanks for the recipe.

I made these the other day. I found 1 hour to be perfect with an all drumstick pack of wings from the supermarket here in Japan. These were delicious and my 17 month old son loved them and wanted more.

i’m going try this for a class presentation with a special dipping sauce, what do u think?

Deandra- I think it would work great for a class presentation.

Hi, I don’t have chicken wings. Would these work on chicken thighs?

Wow, thanks for this recipe! I subbed orange juice for pineapple juice because I didn’t have it on hand & it made the most delicious homemade wings. I’m not usually a fan of homemade wings but this recipe definitely changed my mind.

Wow, thanks for this recipe! I doubled it and used brown sugar!! The wings turned out awesome.

I made this recipe, and sure do, it didn’t last long it was gone in minutes..It was delicious and I’m about to make marinate now…Thank you so much for this recipe….

Can I grill these wings instead of baking?

• 

Bobby replied: — July 20th, 2015 @ 8:27 pm

Yes, I think that would work fine.

The grilling was a HIT. People raved about these wings.

Sticky Chinese Chicken Wings

Stop Press! My app – RecipeTin Recipe Manager – is featured in the App Store as a Best New App! With over 1 million apps in the app store, I’m absolutely floored and so honoured!! Woo hoo! If you want to check out what it’s all about, pop on over to the RecipeTin website (click here) or you can check this page I did on Organizing Recipes using RecipeTin, but in a nutshell, it’s an app for iPhones and iPads that lets you store recipes from anywhere (and I really mean anywhere!) without having to type them in. That includes your handwritten recipes cards and all those recipes you’ve torn out magazines (just snap photos, then file them in RecipeTin), and from anywhere online (there’s a built in browser!) so you can store all your favourite recipes in one place!

OK, getting onto these Sticky Chinese Chicken Wings – these are so moorish, once you start you won’t be able to stop! This is my family recipe for Sticky Chinese Chicken Wings which has been tweaked and perfected over years, with input from everyone (mother, brother, sister and me) and many heated debates! We finally agreed this is The Recipe and have been loyal to it for years and I don’t see it changing soon. After all, why tinker with perfection?

The marinade for this recipe is a perfect balance of slightly spicy (very mild), salty, sweet with a touch of tang, and the subtle fragrance of Chinese Five Spice from hoisin sauce as well as five spice powder.

We have a rule that it is acceptable to omit one ingredient from the marinade, but if you are missing more than one, then don’t bother making it…….however, it IS acceptable to substitute with similar ingredients, and I’ve provided a fairly lengthy list of “acceptable” substitutions.

This is not my usual “15 minute” meal, but it’s really simple, and if you purchase chicken wings already split into drumettes and wingettes then it takes a mere 5 minutes to make the marinade and it’s pretty low maintenance to bake. The other great thing about this recipe is that you don’t need to make ahead and leave it to marinate overnight, you only need to leave it for 10 to 15 minutes.

I usually cook this in the oven but it also works well on the BBQ (on the grill side, not the plate side), but it needs to be grilled on low otherwise the sugar in the marinade will char and burn before the inside is cooked. It only takes about 15 minutes to cook on the BBQ. Also, when cooking on the BBQ, I recommend not basting while cooking but instead, right at the end, toss all the wings back into the bowl and coat with marinade then give them a final quick blast on the BBQ for a minute to make the marinade hot and sticky.

I must admit, the times I have enjoyed this the most have involved copious amounts of wine….this is the ultimate midnight snack. Forget kebab stands, we need chicken wings carts outside pubs and clubs, and definitely at every taxi queue!

• 1-1.5kg /2 - 3lb chicken wings, cut into drumettes and wingettes

• ½ tsp sesame oil
• 2 tbsp lemon juice
• 2 tbsp Chinese cooking wine
• ¼ cup soy sauce
• 2 tbsp brown sugar or honey
• ¼ cup ketchup or tomato sauce
• 2 tbsp hoisin sauce
• 2 tbsp oyster sauce
• 2 tbsp sambal oelek
• 4 cloves garlic, minced
• 1 tbsp ginger, finely chopped or minced
• ½ tsp five spice powder

• Finely sliced shallots/scallions
• Sesame seeds
• Coriander/cilantro leaves
• Finely sliced fresh chili

1. Combine marinade ingredients in a large bowl or in a ziplock bag.
2. Add wings and coat well, then leave aside for 10 minutes.
3. Preheat the oven to 180C/350F.
4. Line baking tray with greaseproof paper.
5. Shake excess marinade off wings (but reserve the marinade) and spread on baking tray.
6. Baste generously once or twice during baking, using up all the remaining marinade (usually for the 2nd baste I just pour the remaining marinade all over the wings).
7. Bake for 40 to 50 minutes until the meat comes off the bone fairly easily and the wings are just starting to char and are a sticky, dark red/golden colour.
8. Optional garnishes to serve: coriander/cilantro leaves, sesame seeds, chilli, sliced shallots/scallions.

2. Chinese Cooking Wine (Shao Xing Wine) can be substituted with sherry or sake. You could also sub with mirin, but if you do then reduce the sugar to 1 tbsp.

3. Hoisin Sauce can be substituted with oyster sauce but then you should add an extra ¼ tsp of Chinese Five Spice Powder.

4. Oyster Sauce can be substituted with Hoisin Sauce but if you do so then do not add the ½ tsp of five spice powder.

5. The Sambal Oelak can be substituted for any other Asian chilli sauce or paste, such as Chilli Bean Sauce or Sriracha.

6. Marinade time - it is best not to marinade for too long, 1 hour at most, because the salt in the marinade will draw too much moisture out of the wings (making them drier) and also the marinade will become watery making it harder to stick to the wings.

The nutritional analysis assumes 8 servings made with 1.5kg/3lb of wings.

Nathan Burton says

Hi Nagi. This is the second recipe of yours I have tried over here in Sunny France. Normally I mix my recipes to my own taste and I certainly wouldn’t bother telling anyone whether the recipe I tried was good or bad. But this and the Won Ton recipe (which took me back to my childhood – though 100 times better) are just on another level!

Simply amazing and thank you so much for sharing!

Thanks Lisa!! N xx

Hello, Nagi and Family …

The recipes on your and your mother’s blogs are sooooo good! I don’t usually spell this way, but all those flavors are spot on for Tom’s and my palates 🙂 I do have a question, though: where does all the cholesterol come from? Wow! We will surely continue to nosh – promise – and thank you so very, very much for all these treats.

Hi Tom and Janis, I’m so pleased you are enjoying our recipes! It’s just all from the chicken wings. I’m sure it’s overstated though because so much drips off the wings while baking! N xx

Hi thanks for sharing this recipe! I’m planning to make this soon for a party but just wondering if the Sambal/chilli can be omitted? And if malt vinegar is fine to replace lemon juice?

Would you also recommend bathing the wings in milk prior to marinating to get rid of the chicken smell or not necessary for this recipe?

Yup you can make both those subs! Don;t worry about the milk, you don’t need it!

I did this for a party yesterday and they were so delicious. Everybody loved them. Thank you so much for sharing your family recipe!

Ravi from London

AWESOME! So pleased to hear that Ravi, thanks for letting me know! ? N xx

Barbara Marriott says

OMG…..these are simply the best wings I have ever cooked or eaten. The recipe is so easy to follow and I had all ingredients in the pantry. I did swap the sambal for a decent whack of sriracha.

I really appreciated you adding the information of what ingredients you can substitute for another.

My husband cooked them on the BBQ to perfection.

To ensure we had leftovers for lunch the next day, I did serve the wings with rice and Asian greens.

Thank you so much for sharing this recipe, absolutely amazing!

Whoot whoot! I’m so glad you enjoyed these Barbara, thanks for letting me know! N xx

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Asian BBQ Wings

Asian BBQ Wings

Asian BBQ Wings – Amazing chicken wings marinated with ginger, garlic, soy sauce and honey. Easy recipe you must try in summer!

Originally published on May 22, 2014. Updated with new photos.

It’s unofficially summer, and it marks the start of my favorite time of year (check out my summer recipes). Coming from the tropical island of Penang in Malaysia, I love the warmth of sun, more importantly, I love summer parties, BBQ cookouts, beaches, ice cream, shaved iced, sundresses, sandals, and so much more. Summer is indeed a happy season!

To celebrate summer, I made these amazing Asian BBQ wings, which is an excellent BBQ wings recipe to add to your summer grilling and BBQ repertoire. These Asian BBQ wings are pre-marinated with ginger, garlic, soy sauce, oyster sauce, and five-spice powder. The wings are always a hit whenever I have summer parties. They are always the first ones to go. They are excellent hot off the grill, and great with a dash or two of your favorite chili sauce.

For the wings, I recommend party wings, which you can get from the frozen section of all supermarkets. Party wings are usually smaller and they are perfect for this recipe. I am not sure about you, I am always skeptical about those super-sized chicken wings that look like turkey wings than chicken wings. Costco is also another great place to load up a bunch of party wings. Try this amazing Asian BBQ wings recipe and I am sure you will be making them again and again!

REMEMBER TO SUBSCRIBE TO RASA MALAYSIA NEWSLETTER AND GET EASY AND DELICIOUS RECIPES DELIVERED TO YOUR INBOX. If you try my recipe, please use hashtag #rasamalaysia on social media so I can see your creations! Follow me on Facebook | Instagram | Pinterest | Twitter for new recipes, giveaways and more.

MORE FAMILY-FRIENDLY RECIPES:

Cilantro Lime Chicken Kebab

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29 COMMENTS. read them below or add one

Hi love your pictures[and food:)] can I know what camera are you using for the food shots?

Canon 5D Mark 2 with 50 mm 2.5 lens.

OMG, this sound so yummy. Summer is coming up soon and I shall try your recipe.

Those look delicious!

Look so delicious! My chicken always sticks to the grill and falls apart when I turn them, how did your avoid that?

Oil and grease the grill.

I come from Penang too and I am wondering where I can buy curry kapitan rempa for I am running short of it—I usually go back Penang once every 2 years but I am not going back for quite a while this time-please let me know what are the ingredients to make m own rempa-thanks–siew inn fok

Living in an apartment that does not allow grilling/barbecuing, how could I make these in the oven?

Just bake it until golden brown

This looks delish! And it looks like you are having so much fun grilling.

These look amazing! Bringing back some good memories of Chinese 烧烤 :)

These look amazing! Thank you.

I’m making these tonite! I love your recipes, none have failed!

Hi, can I pan fry them instead? (煎）

Do we need wings with skin or without

All wings have skin. There is no skinless chicken wings.

Hi this recipe seems perfect for my upcoming Bbq gathering with friends! Can I replace honey with maple syrup instead?

Do they need to marinade overnight? If not how long do you recommend?

I thought these were especially good but while making the marinade, at least for our tastes, I thought it was lacking heat and acid. I decided to add red pepper flakes and a couple tsps of rice wine vinegar. They came out very delicious. I will be using this recipe again in the future. Thanks for sharing.

Hi Madmema, thanks for trying my Asian BBQ wings recipe, good call on he red pepper flakes. For rice wine vinegar, it’s not a typical Asian ingredient, but I am glad you modified the recipe to fit your taste. :)

Azza Firdaus Bin Hapani

Do I need to increase the ingredients amount proportional with wing weight?

Loved these wings. I baked them in an oven at 180 degrees for about 45min, but 35min would probably have been enough. Came out deliciously charred and tastes exactly like the wings sold in the hawker centres in Singapore. Great recipe!

If we were to pan fry them, how much oil should we use and how long do we cook them for?

Just use non-stick and add a little oil and cook until they are cooked.

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Sticky barbecue chicken wings and drumsticks

This is a no-fuss barbecue chicken recipe - simply marinade the chicken overnight and throw it on the BBQ.

Unfortunately we are unable to add this recipe to your favourites, please try again later.

Ingredients

• 6 chicken drumsticks, preferably free-range
• 6 chicken wings, preferably free-range

For the marinade:

• 2 tbsp clear honey
• 3cm/1¼in piece of fresh ginger, peeled and grated
• 1 garlic clove, crushed
• 1½ tsp Chinese five spice
• 2 tsp soy sauce
• 3 tbsp orange marmalade
• ½ tsp grated orange zest
• 1 tbsp sesame oil

Slash the chicken drumsticks three to four times each with a sharp knife and place in a non-metallic bowl with the chicken wings. Mix together all of the marinade ingredients and pour over the chicken. Leave to marinate for at least 2 hours, or overnight if you can, turning occasionally.

Once it has marinated, place the chicken on the barbecue over medium-hot coals and cook for about 20 minutes, brushing with any marinade left in the dish as it cooks. If it's colouring too quickly, move to a cooler part of the barbecue to cook more gently. It's important you cook the chicken all the way through.

If you're unsure, pierce a drumstick with a skewer: if the juices are still pink, carry on cooking. Eat as soon as they're cool enough to handle, with the sticky sauce all around your mouth and fingers. Isn't that what barbecues are all about?

The chicken can also be cooked in the oven for perfect picnic food. Preheat the oven to 200C/400F/Gas 6.

Transfer the chicken into a roasting tray with a couple of spoonfuls of marinade. Place in the oven for about 50 minutes, turning occasionally and basting with the marinade and juices until thoroughly sticky and golden, adding extra marinade to the tray if necessary. Once the chicken pieces are cooked, eat them when fresh and hot, or leave to cool before packing up for a picnic or packed lunch.

Marinated Chicken Wings (27)

Marinated chicken wings are a finger food no one seems able to resist. Try some of the recipes below for inventive ideas.

Top Marinated Chicken Wing Recipes

Chicken Wings with Lemon and Mustard

It's hard to go wrong with barbecued chicken wings and always fun to experiment with marinades. This recipe uses lemon juice and Dijon mustard.

Recipe by: David Sabourin

Deep Fried Chilli Chicken Wings ►

Chicken wings are fried then coated in a Tabasco sauce and butter marinade. A great finger good for entertaining.

Recipe by: Ginger

Kiwi Wings

Chicken wings baked in a sweet and sour creamy sauce are great for either a main course or entree. You can marinate them but they are also fine cooked immediately. They're extremely easy to make, look great and are liked by all. Serve with rice for dinner or as finger food at parties.

Recipe by: bettyboob

Garlic Honey Chicken Wings

Chicken wings are a perfect snack when watching the footy or also a good dinner with a side of rice and salad. This is a simple marinade.

Recipe by: vickee

Sticky Soy and Honey Chicken Wings

These sticky chicken wings are always a great hit marinated and cooked at barbies, or cooked without marinating in the oven and served with rice as a main meal.

Spicy Grilled Chicken Wings

Recipe by Mirj2338

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Spicy Grilled Chicken Wings

SERVES:

Ingredients Nutrition

• 1 teaspoon black pepper
• 1 teaspoon salt
• 2 cloves garlic
• 1 ⁄₄ cup freshly squeezed lemon juice
• 1 teaspoon crushed red pepper flakes
• 1 dash hot pepper sauce (or to taste)
• 1 ⁄₄ cup canola oil or 1 ⁄₄ cup olive oil
• 1 1 ⁄₂ lbs chicken wings

Directions

1. Place the pepper and salt in a medium bowl.
2. Add the garlic cloves and crush into the salt and pepper to make a thick paste.
3. Add the lemon juice, crushed red pepper, and hot sauce.
4. Whisk in the olive oil slowly until well combined.
5. Place the chicken wings in a large sealable plastic bag.
6. Add the marinade and seal the bag tightly.
7. Shake the bag well to coat.
8. Refrigerate for 12-48 hours.
9. Remove the chicken wings from the refrigerator and let sit at room temperature for 25-30 minutes while heating the grill.
10. Grill over medium-high heat, flipping frequently and brushing with the marinade for 15-20 minutes or until cooked through.
11. Do not brush the wings with the marinade for the last five minutes to make sure the juices all cook thoroughly.
12. Throw away the marinade.
13. Serve hot, at room temperature, or chilled (see how versatile this is?).
14. The wings can be refrigerated for up to 2 days before serving chilled, or reheated.

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Nutrition Info

Serving Size: 1 (135 g)

Servings Per Recipe: 6

Amt. Per Serving % Daily Value Calories 337.4 Calories from Fat 245 73% Total Fat 27.3 g 41% Saturated Fat 5.8 g 28% Cholesterol 87.4 mg 29% Sodium 472.2 mg 19% Total Carbohydrate 1.4 g 0% Dietary Fiber 0.2 g 0% Sugars 0.3 g 1% Protein 21 g 41%