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"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Grandma Rita’s Marinated Chicken Wings Recipe

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This recipe for Grandma Rita’s Marinated Chicken Wings, by , is from The Gardner Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Marilyn Goodman

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs. chicken wings
4 oz. apricot preserves
4 oz. soy sauce
1 clove of garlic, crushed

Directions:
Directions:
Remove wingtip section of chicken wing and discard. (See notes.)

Break apart the joint of remaining two sections of chicken wings.

Place chicken wings in a large Ziploc baggie.

Mix together the apricot preserves, soy sauce and garlic. Pour over the chicken wings, coating well.

Allow to marinate at least five hours and overnight if possible.

Drain and discard the marinade, and place chicken wings on a cookie sheet. Do not overlap or stack the wings.

Bake at 350°F for one hour.

Personal Notes:
Personal Notes:
If you stretch out the wing, you’ll notice that there are three parts to the wing. There is the wing tip (also called the flapper), the middle part is the wingette (also called the flap), and then the meatiest part is called the drumette.

 

 

 

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