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Simple Marinated Chicken Wings

ginag

"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."
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Ingredients

3 h 5 m servings 303 cals
Original recipe yields 6 servings

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Directions

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  1. 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.
  2. Preheat an oven to 375 degrees F (190 degrees C). Remove the plastic wrap from the baking dish.
  3. Bake in the preheated oven until the chicken wings are no longer pink in the center, about 1 hour, basting occasionally.

Nutrition Facts


Per Serving: 303 calories; 17.9 g fat; 7.9 g carbohydrates; 25.6 g protein; 77 mg cholesterol; 868 mg sodium. Full nutrition

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Reviews

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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 teas...

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 mar...

Loved by all. Marinated 24 hours, perfect results.

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 chees...

Wow! Simply stunning!

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.

I made this for a potluck. I marinated the chicken wings overnight in the refrigerator. The wings were a big hit. Simple recipe with great results!

Delicious!!! My family loved these wings.

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 Japanes...