Move over, hot wings. These Asian-inspired chicken wings are packed with flavor...and they're baked. Make extra, because the crowd will love them!
2 to 3 pounds chicken wings
1/3 cup soy sauce
1 cup pineapple juice
1/3 cup brown sugar, packed
1 teaspoon ground ginger
1 teaspoon garlic salt
1/2 teaspoon pepper
Optional: celery sticks and ranch salad dressing
How to Make It
Place wings in a large plastic zipping bag; set aside. Combine soy sauce and next 5 ingredients; pour over wings, turning to coat. Refrigerate overnight, turning several times.
Drain wings, discarding marinade; arrange in a single layer on an ungreased jelly-roll pan. Bake at 450° for 25 to 30 minutes or until golden and juices run clear when chicken is pierced with a fork. Serve with celery and ranch dressing, if desired.
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