Garlic Soy Chicken Wings

While I was living in LA 30 years ago, this was my attempt to figure out how my favorite Boston Chinese restaurants made their awesome chicken wings. I've been doing it this way ever since. The amounts are flexible - the marinade will work for 1-10 lbs of wings, and can be frozen and re-used.

• Ready In: 50 mins
• Yields: 12-48 wings

Ingredients

• 6 -24  chicken wings
• 1  cup garlic juice or 1  cup liquid garlic
• 1  cup soy sauce

Directions

1. Mix equal amounts of liquid garlic and soy sauce.
2. Cut wing tips from chicken wings and discard.
3. Separate wing from drumette, resulting in 2 pieces from each wing.
4. Place wing pieces and marinade in resealable plastic bag. Marinate overnight in refrigerator.
5. Lay wing pieces in single layer on jelly-roll pan.
6. bake at 350 degrees for 30 minutes to 1 hour, or until well browned and crispy. Baste occasionally while baking.