Monday, July 4, 2016

Chinese Chicken Wings

Chinese Chicken Wings

We loved this recipe.  Easy to prep.  Prepare it one day and bake it the next.  The flavor is wonderful and you will think it was barbecued on the grill.  This will now be one of my most favorite meals!  

2 to 3 lbs chicken wings
1/2 cup soy sauce
1 cup pineapple juice
1/3 c. brown sugar, packed
1 t. ground ginger
1 t. garlic salt
1/2 t. pepper

Optional (but we found it necessary):  celery sticks and blue cheese or ranch salad dressing for dipping

Place wings in a large plastic zipping bag; set aside.  
Combine soy sauce and next 5 ingredients.
Pour over wings, turning to coat.
Refrigerate over night, turning several times

Drain wings, discarding marinade. 
Arrange in a single layer on an ungreased jelly roll pan.
Bake at 450 degrees for 25-30 minutes or until golden and juices run clear when chicken is pierced with fork.

Serve with celery and blue cheese or ranch dressing if desired.

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