These are my husband's favorite kind of wings. Easy to make and delicious. They taste even better if you double the sauce and marinate for 24 hours.

ginag
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

303 calories; 17.9 g total fat; 77 mg cholesterol; 868 mg sodium. 7.9 g carbohydrates; 25.6 g protein; Full Nutrition

Reviews (14)

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Most helpful positive review

Rating: 4 stars
07/03/2011
This is a simple and quick receipe. I usually use about 1/4 cup of mustard and 1/4 cup of ketchup. It gives it a thicker sauce. I sprinkle with brown sugar a teasppon of brown sugar half a teaspoon on garlic powder and half a teasppon of salt and black pepper after it is done to give that final seasoning. Read More
(43)
17 Ratings
  • 5 star values: 12
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
07/03/2011
This is a simple and quick receipe. I usually use about 1/4 cup of mustard and 1/4 cup of ketchup. It gives it a thicker sauce. I sprinkle with brown sugar a teasppon of brown sugar half a teaspoon on garlic powder and half a teasppon of salt and black pepper after it is done to give that final seasoning. Read More
(43)
Rating: 4 stars
07/03/2011
This is a simple and quick receipe. I usually use about 1/4 cup of mustard and 1/4 cup of ketchup. It gives it a thicker sauce. I sprinkle with brown sugar a teasppon of brown sugar half a teaspoon on garlic powder and half a teasppon of salt and black pepper after it is done to give that final seasoning. Read More
(43)
Rating: 5 stars
03/29/2012
I cant believe these don't have more stars! They were wonderful. I cooked the wings in my fry daddy for 12 mins before I soaked them in the marinade for 10 mins. Then I cooked them in the marinade for 10 mins at 425 degrees. Very tastey! Read More
(28)
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Rating: 5 stars
02/18/2013
Loved by all. Marinated 24 hours perfect results. Read More
(10)
Rating: 5 stars
02/02/2014
This is a great marinade for an Asian flavor wing. The marinade penetrates within a few hours. This flavor profile will not mix well when tossed in traditional buffalo wing sauce and bleu cheese after cooking however. I'd recommend a more asian dipping sauce. We also placed the wings on a broiler pan @ 410 degrees to drain as we like our wings super crispy and this did the trick without frying. Read More
(7)
Rating: 5 stars
07/19/2014
Wow! Simply stunning! Read More
(3)
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Rating: 5 stars
05/26/2017
Great recipe! I've made it two times now substituted Madeira for the sherry the second time with equally good results. I just add the marinade and frozen wings to a big bowl toss and then thaw the wings in the marinade in the fridge overnight. They came out perfectly juicy and flavourful both times. Officially making this my go to recipe for asian style marinated wings. Also love that all the ingredients are things I usually keep on hand. Read More
(3)
Rating: 5 stars
02/06/2015
I made about 40 or so wings with this recipe during the Patriots super bowl win. All my friends loved them. The party was about 9 people. Read More
(2)
Rating: 4 stars
02/04/2019
It was really good but I didn't any cherry so I searched our liquor cabinet (lol) and substituted it with cognac! It was really good. Then when I removed it from the oven I placed the wings in a bowl and poured the drippings through a sieve into a small sauce pan brought this to a boil and added a mixture of water and cornstarch then poured it over the wings and gave it a gentle shake. Read More
(1)
Rating: 5 stars
08/26/2017
I had my doubts about combining soy sauce and mustard but this recipe was amazing. I did make some changes though: whole grain mustard instead of yellow mustard and rice wine (a sweet Japanese kind made with mochi rice) and about half the amount of sugar but it came out great. I'm having a BBQ tomorrow and can't wait to make this again! Read More