Baked Wings

Baked Tender Wings


These make a great appetizer or can be used for a light meal.  I like to serve these along side of Hawaiian Haystacks (with rice, chicken gravy, fried noodles and lots of yummy toppings.)  I just marinate them overnight and then bake them right in the marinade!  Because they bake at a low temperature for an hour and a half, they are perfectly tender.  Oh, and the house smells amazing!

The meat just falls off the bones!  Better make more than you think you’ll need.  These get gobbled up!

2 lbs. chicken drummettes (or wings)
3/4 c. soy sauce
3/4 c. water
3/4 c. pineapple juice
1/2 c. brown sugar
1/2 t. ground ginger
1/4-1/2 t. garlic powder

Marinate chicken wings overnight in refrigerator. Place chicken wings (and the marinade) into a 13 x 9 pan. Cover with foil. Bake 1 1/2 hours at 325°.  Remove foil the last 10 minutes to allow them to brown.

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