Marinated Chicken Wings Recipes

Steps:

• Mix all ingredients together.
• Pour over wings.
• Refrigerate overnight.
• Arrange wings on foil-lined baking sheets.
• Bake at 350 degrees for 1 to 1 1/2 hours.

Steps:

• Cut tips off the chicken wings and discard.
• Separate the drumette from the wingette and put aside.
• If you prefer you can just leave wings as they are.
• In a large bowl mix together all the other ingredients until smooth making sure all the honey is mixed in well.
• Add wings to the marinade and place in the fridge for about 20 minutes before cooking.
• Wings don't need to be marinated for very long.
• Cook on a BBQ or place in a moderate oven, about 180 degrees celcius until caramalized and golden.
• About 40 minutes.

Steps:

• Whisk together the soy sauce, brown sugar, sherry, mustard, and garlic powder in a bowl. Arrange the chicken wings in a 9x13-inch baking dish, and pour marinade over the chicken. Cover the baking dish with plastic wrap, and marinate in the refrigerator for at least 2 hours.
• Preheat an oven to 375 degrees F (190 degrees C). Remove the plastic wrap from the baking dish.
• Bake in the preheated oven until the chicken wings are no longer pink in the center, about 1 hour, basting occasionally.

Steps:

• Place thawed chicken wings in a plastic baggie and set aside.
• In a bowl combine soy sauce,ginger, red pepper,five spice and minced garlic.
• Pour over the wings in the baggie and seal tight.
• Toss to coat,well.
• Chill several hours or over night, tossing the baggie occasionally.
• Preheat oven to 400'.
• Remove wings from baggie and reserve marinate.
• Foil line a baking sheet,lightly grease foil.
• Place wings on foil and bake 15 minutes.
• Remove wings from oven and brush with reserved marinate and place back in oven and bake another 15 minutes.
• Remove and serve with your choice of dip.

Steps:

• Stir onion, honey, brown sugar, soy sauce, butter, mustard powder, and garlic together in a saucepan over medium heat; cook until hot, about 5 minutes.
• Spread chicken wings in an even layer into a shallow baking dish; pour sauce over the wings.
• Marinate wings in refrigerate 1 hour to overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake the chicken wings, turning occasionally, until no longer pink at the bone and the juices run clear, about 90 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Steps:

• 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., 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.

Steps:

• Combine 1/2 cup soy sauce, Italian dressing, and chicken wings in a large, zip-top bag. Close bag and refrigerate 4 hours to overnight.
• Preheat an outdoor grill for medium heat. In a small saucepan, melt the butter. Stir in the 1 teaspoon soy sauce and the hot pepper sauce. Turn off heat and reserve.
• Remove the chicken wings from the marinade and pat dry. Cook the wings on the preheated grill, turning occasionally, until the chicken is well browned and no longer pink, 25 to 30 minutes.
• Place grilled wings in a large bowl. Pour butter sauce over wings; toss to mix well.

Steps:

• Mix all ingredients except chicken.
• Marinate chicken in sauce for a few hours (overnight if possible).
• Bake uncovered at 300* F for 1 1/2 to 2 hours until at desired tenderness or dryness.

Steps:

• Cut the chicken wings into three pieces and discard tips.
• Mix remaining ingredients into a bowl.
• Add wings and stir.
• Cover and marinate for 45 minutes.
• Place pieces on the grill and brush with remaining mixture.
• Grill over medium-hot coals about 15-20 minutes, turning once.

Steps:

• Combine coriander, cumin, cardamom, chile powder, pepper, and cloves in a dry pan over low heat. Stir until fragrant. Remove from heat, add oil and water, and stir until combined. Set spice paste aside.
• Rub salt over wings in a shallow dish, then rub spice paste all over. Cover and refrigerate, 4 hours to overnight.
• Preheat an outdoor grill for high heat and lightly oil the grate. Add wings and cook, turning halfway, until well browned, 15 to 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Steps:

• Cut chicken wings into three sections; discard wing tips. In a bowl, combine the remaining ingredients. Set aside 1/4 cup for basting; cover and refrigerate. Place the wings in a large resealable plastic bag or shallow glass bowl. Pour the remaining marinade over wings; turn to coat. Seal or cover and refrigerate overnight. Drain and discard marinade. Place the wings in a shallow baking pan. Bake, uncovered, at 375° for 1 hour, brushing several times with reserved soy sauce mixture during the last 30 minutes of baking. Refrigerate any leftovers.