Niki's Chicken Wings

Yes, these probably would be great with a peanut sauce, but they didn't last at our house either. I am so impressed that four simple ingredients deliver such a wonderful result. I didn't have garlic powder, so used garlic granules. I marinated the wings for almost 30 hours in a container with a tight-fitting lid. That way I could shake the contents from time to time. While hubby barbecued the wings, I cooked down the marinade a bit to serve it over mashed potatoes. Yummo! Many thanks for posting.

I made these wings last night, using Chef#165933's Recipe#109914 in place of the regular soy sauce listed in this recipe. I added the other marinade ingredients and marinated my wings for 1 1/2 days, turning them every so often. I cooked them as directed and the wings came out perfectly! Using Paka's sweet soy sauce in this recipe made the marinade a wonderfully thick sauce -- and when I cooked the wings, the sauce became a dark and rich coating with a taste and texture similar to Peking Duck. They were fantastic. Thanks for posting both of these recipes, Paka -- they're superb!

I made 12 wings which 3 of us gobbled up (I did cut the tips off as I freeze those and use to make stock), marinated for about 26 hours and baked at 175C fan forced and beautifully done in 50 minutes. Thank you Paka, made for I Recommend and recommended by diner524.

Really good! I made mine with a combination wings and thighs and baked them. Made for Best of 2012 cooking tag game.

Fantastic wings!!! We loved the change from your normal buffalo wings to this Asian type of wings for our Super Bowl Sunday appetizers. I used normal soy sauce and it was a little too salty so that is the only thing I would change next time, will use low sodium soy sauce. I marinated the wings for about 30 hours, which might have also increased the saltiness, and they were so flavorful, no sauce needed!!! Will definitely be a repeat here at our house. Thanks for sharing the recipe. Made for Cookbook Tag Game.