Cut chicken wings into three sections; discard wing tip sections. In a small bowl, combine the soy sauce, marmalade, garlic, ginger and pepper. Cover and refrigerate 1/2 cup marinade for basting.
Place remaining marinade in a large resealable plastic bag. Add wing sections; seal bag and toss to coat evenly. Refrigerate for 8 hours or overnight.
Drain and discard marinade. Place chicken wings in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 350° for 15 minutes.
Baste with a third of the reserved marinade; bake 15 minutes longer. Baste with remaining marinade. Bake 10-20 minutes more or until chicken juices run clear.
Originally Submitted
9/18/2011
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