Chicken Wing Marinade Recipe

It’s almost time for Super bowl parties, and what better of an appetizer to have at your party than chicken wings? This is almost required and here I have for you a delicious marinade for your chicken wings. This marinade is both salty and sweet. The saltiness comes from soy sauce and the sweetness comes from both sugar and pineapple juice. Additional seasonings such as garlic power and ginger are added for even more flavor. The wings should be marinated at least overnight for maximum flavor. This recipe will marinate 3-4lbs of chicken wings. If you want to save time you can buy the already cut up wings in the store, or you could just leave them whole. Enjoy.
3-4 lbs chicken wings (cleaned)
1 cup water
1 cup soy sauce
1 cup sugar
½ cup pineapple juice
¼ cup vegetable oil
1 teaspoon garlic powder
1 teaspoon ginger

Cooking Instructions:
Step 1: In a large bowl or sealable bag. Add chicken wings. In another bowl combine water, soy sauce, sugar, pineapple juice, oil, garlic power, and ginger. Mix well and pour over chicken wings. Cover and refrigerate. Allow to marinate overnight.
Step 2:
Pre-heat the oven to 350 degrees.  Arrange chicken wings on a foil lined baking sheet. Place into the oven and bake at 350 degrees for 1 to ½ hours.


17 Responses to “Chicken Wing Marinade Recipe”

  1. Memoria — January 26, 2010 @ 1:35 am

    Wow, these wings look amazing! I bet they were so good.

  2. Morten Pedersen — January 28, 2010 @ 4:23 am

    We do love chicken and these recepie looks yummy!! We got to try it out someday. We eat chicken 2 or 3 times a week and it is good and healthy.

  3. Jason — February 1, 2010 @ 9:31 am

    On the cooking time do you mean 1-1 1/2 hours because that seems a lot for chicken wings. Just curious because I am definitely making these for the super bowl on Sunday!

  4. Bobby — February 1, 2010 @ 10:39 am

    Jason – Yes, sorry it is a typo. It should read 1-1 1/2 hours as you stated. thanks.

  5. Jason — February 6, 2010 @ 3:09 pm

    Well the chicken wings are sitting in the fridge with the marinade and I doubled the recipe because I have about 10 people coming over so I will let you know how it turns out! Love the site…and thanks for a new recipe!

  6. Janet — March 19, 2010 @ 2:27 pm

    Cooked 3.5 lbs for my mom’s bday yesterday but I think an hour of cooking was too long for me. Some pieces burned. However, it turned out very delicious so I decided to marinate some drumsticks. Will watch it carefully next time! Thanks for the recipe.

  7. Jesse — August 23, 2010 @ 11:48 pm

    I made these the other day. I found 1 hour to be perfect with an all drumstick pack of wings from the supermarket here in Japan. These were delicious and my 17 month old son loved them and wanted more.

  8. Deandra — January 19, 2012 @ 12:02 pm

    i’m going try this for a class presentation with a special dipping sauce, what do u think?

  9. Bobby — January 19, 2012 @ 10:56 pm

    Deandra- I think it would work great for a class presentation.

  10. Anna — January 25, 2012 @ 12:20 am

    Hi, I don’t have chicken wings. Would these work on chicken thighs?


  11. Sara — March 25, 2012 @ 10:35 am

    Wow, thanks for this recipe! I subbed orange juice for pineapple juice because I didn’t have it on hand & it made the most delicious homemade wings. I’m not usually a fan of homemade wings but this recipe definitely changed my mind.

  12. krista — May 27, 2012 @ 1:41 pm

    Wow, thanks for this recipe! I doubled it and used brown sugar!! The wings turned out awesome!!!

  13. Jennie — July 1, 2012 @ 12:04 pm

    I made this recipe, and sure do, it didn’t last long it was gone in minutes..It was delicious and I’m about to make marinate now…Thank you so much for this recipe….


  14. Liz — July 17, 2015 @ 8:52 pm

    Can I grill these wings instead of baking?

  15. Bobby — July 20, 2015 @ 8:27 pm

    Yes, I think that would work fine.

  16. Liz — August 9, 2015 @ 8:35 am

    The grilling was a HIT!!! People raved about these wings!!!

  17. Ruth Dabrowski — December 30, 2018 @ 2:01 pm

    Do you leave them in the marinade when you bake them or pour it off and then baste occasionally?

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