Two chicken wing recipes, one marinated in Ginger Ale, soy sauce and brown sugar, the other marinated in olive oil and garlic powder. Both delicious and group friendly.
Ginger Ale, soy sauce and brown sugar make these chicken wings a favorite when friends get together, book clubs and informal meetings. Marinating for 6+ hours assures that the spicy sweet flavor will keep your guests coming back for more. Serve alone or with vegetable fried rice*. Make sure you serve this dish after your discussion. It's impolite to talk with your mouth full.
INGREDIENTS
16 chicken wings, small
1/2 can ginger ale
3/4 cup soy sauce
1 tspn hot pepper sauce
3/4 cup brown sugar, pack solid in cup
1/3 cup grapeseed or peanut oil
1 tspn dry mustard
DIRECTIONS
Preheat oven to 350 degrees.
Make marinade by combining ginger ale, soy sauce, hot pepper sauce, sugar, oil and mustard.
Heat marinade on low heat until sugar melts and marinade mixture becomes smooth.
Then set aside cooled. Pour marinade over chicken wings and refrigerate to 6 hours to overnight.
Place chicken wings in a shallow baking dish and bake for 30 to 45 minutes or until wings are golden brown and tender. Turn wings once on 15/20 minutes. When done remove from baking dish and drain on paper towels.
These spicy wings are good served hot or cold.
Serves 8 at 2 wings per serving.
Hint
*For no-fuss vegetable fried rice, buy in advance from your favorite Chinese take out restaurant. Remove from original packaging and put into your own bowl.
Try these easy to make Garlic Chicken Wings
INGREDIENTS
20 chicken wings, small
2 Tbspn olive oil
2 or 3 Tbspn garlic powder
2 tspn parsley
2 tspn oregano
2 tspn black pepper
3/4 cup lemon juice
Hot sauce to taste
DIRECTIONS
Preheat oven to 350 degrees.
Mix all ingredients in bowl except chicken wings and hot sauce. Taste marinade and add hot sauce to taste. Place wings in bowl and cover with marinade. Marinate at least 2 hours in refrigerator. Put wings in large baking pan and bake for 30 to 45 minutes or until wings are browned. Turn wings and baste with marinade as needed while cooking.
Serve with a simple green salad of lettuce, tomatoes, shredded carrots and cucumbers.
