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Chinese Chicken Wings

Submitted by Marion MacFarlane, Charlottetown

1.75 kg. chicken wings (about 20)
50 mL sugar
5 mL salt
4 mL ginger
1 clove garlic
150 mL ketchup
125 mL soya sauce
50 mL red wine

Cut chicken wings into three pieces. Discard tips. (I keep them for soup). In 13x9 inch baking dish, arrange chicken in a single layer. Mix remaining ingredients and pour over the chicken, cover and refrigerate overnight. Drain chicken, reserving marinade. Place on foil lined baking sheet.

Bake at 375 F 40-50 minutes or until tender. Baste occasionally with marinade. Remove from foil to serving platter. Serve hot. Makes 40 appetizers.

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