Chicken Wings

First, let me tell you… these chicken wings are delicious! They are super easy to make, and can be made ahead and reheated. I tried with and without the added glaze, and both ways they are delicious, although I prefer with the added glaze. The picture above is with the added glaze and picture below id without. Either way they are super delicious and easy!

The inspiration for this recipe came from I added and changed a few ingredients to the original recipe. You just need the time it takes to marinate the chicken, so plan ahead.

By the way, there are LOADS of chicken wing recipes on the site! This could definitely put me in to a chicken wing frenzy, especially at this time of year!



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Chicken Wings

  • Author: A Foodie Affair


These wings are deliciously sweet and sticky. Although the directions below look quite lengthy, they are super easy to make. Marinate, bake and eat!


  • 31/2 to 4 lbs chicken wings, drumstick and wing sections separated
  • Marinade:
  • 1 c. soy sauce
  • 1 c. water
  • 1 c. brown sugar
  • 2 garlic cloves, minced
  • 1/2 c. apricot preserves
  • 1/4 c. oil
  • 16 oz. can pineapple juice
  • 2 tsp fresh ginger, grated
  • Optional Glaze Ingedients:
  • 18 oz. can crushed pineapple
  • 2 Tbsp apricot preserves
  • 12 Tbsp cornstarch
  • Scallions, sliced


  1. Rinse, and pat dry chicken wings.
  2. Combine all marinade ingredients. Reserve 1-1/2 cups to 2 cups and refrigerate for later use.
  3. Add chicken wings to a large ziploc bag and add remaining marinade. Double bag ingredients, and refrigerate overnight, or at least 8 hours.
  4. To bake, preheat oven to 350 degrees F. Arrange wings on foil lined baking sheet in a single layer, and bake for about an hour, or until browned, flipping over half way through baking. (Normally I always use an instant thermometer to gauge doneness, but it is pretty difficult to do with wings as there is little meat surrounding bones).
  5. If glaze is desired, while chicken is cooking, heat reserved marinade in a medium saucepan. Add the crushed pineapple and 2 Tbsp apricot preserves and heat to boiling. Lower to low heat and cook approx. 10 minutes to meld flavors. Mix a tablespoon of cornstarch with a tiny bit of water and mix together. Higher heat to med high, and add to glaze. Cook until thickened. If a thicker glaze is desired add a little more cornstarch mixture.
  6. Dip each wing in glaze, top with sliced scallions and serve.


Peach preserves can be substitutes for apricot. Or, orange marmalade can be substituted for apricot for a little different flavor.

For traveling, lay wings in a single layer as they are very sticky and will stick together. The added glaze makes them a little easier to separate if they stick together.

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