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Marinated Chicken Wings

Marinated Chicken Wings

Download the recipe PDF. View the YouTube video.

Serves 4 to 6.
By Dennis W. Viau; modified from an Internet recipe.

This easy preparation of chicken wings results in a delicious dinner that has excellent eye appeal as well. Serve them with macaroni or potato salad, maybe an ear of corn as well.


For the Marinade:
½ cup (113g) butter
1 cup (237ml) soy sauce
1 cup packed (200g) brown sugar
¾ cup (177ml) water
¼ teaspoon dry (ground) mustard
For the Chicken:
3 pounds (1.4kg) chicken wings (about a dozen wings)


Combine all the marinade ingredients in a medium saucepan and heat to dissolve the sugar and melt the butter. Remove from the heat and allow to cool.

Divide the wings into pieces by cutting through the joints, saving the wingette and drumette. The wing tips can either be discarded or frozen with other chicken trim to make stock later. (Some people like to cook the tips with the other pieces.)

Place the wings in two one-gallon ziplock bags. Reserve about half a cup (120ml) of the marinade to be used for basting later and pour the remaining marinade in the bags holding the chicken.

Arrange the bags of chicken on a tray (to capture any possible leaks) and place in the refrigerator for 30 minutes. Turn the bags over after 15 minutes to redistribute the marinade and flavor the pieces evenly.

According to America's Test Kitchen, marinating longer than 30 minutes does not produce any significant results because the marinade can only penetrate the surface of the chicken.

Heat the oven to 375°F (190°C). Arrange the chicken pieces, skin side up, on a well greased or lined (with parchment paper) baking sheet and bake. Using a basting brush, baste the wings with some of the marinade every 10 minutes. Continue baking until cooked thoroughly, 40 to 50 minutes. Discard any remaining marinade.

Remove from the oven and let rest 10 minutes before serving.

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