Wednesday, March 17, 2010

Chicken Yum Sticks

The hubs loves salt. I mean LOVES salt, as in, he adds salt to his McDonald's fries which are already overloaded and thirst inducing. It's a wonder the man doesn't need to be hooked up to a water IV to keep his body hydrated. So when I was meal planning for a weekend visit from our favorite couple, my best friend Kari and her amazing boyfriend Mitch, I remembered these salty wings that my mom use to make. I have past visions of these being served on New Year's eve with my dad and I sitting down to devour a bowl of them. The flavor is mind boggling salty heaven, which was a perfect combination for the night. They are also very easy to make with the prep working being completed the day before. Just bake, serve and enjoy!

Chicken Yum Sticks
Source: Mrs. O's mom

20-25 chicken fryer wings
1 cup water
1 cup soy sauce
1/4 c pineapple juice
1/4 c vegetable oil
1 tsp garlic powder
1 tsp Ginger
Break apart chicken wings at first and second joints (unless already disjointed). Mix all ingredients above and pour over chicken in a large shallow dish and cover. Refrigerate overnight. Preheat oven to 350 degrees. Line cookie sheet with tin foil (to make clean up easier). Bake uncovered on a flat cookie sheet. Bake for 45 minutes or until tender and brown.

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