Lemon-Soy Chicken Wings
- Ready In:
- Note: I had to put counts in the ingredients list for the recipe to be accepted, but this recipe works for any amount of wings.
- Cut up chicken wings into segments if necessary. Place in a suitable container for marinating.
- Mix soy sauce and lemon juice in equal parts, making enough to completely cover chicken wings in their container.
- Marinate in refrigerator overnight, but no longer than 24 hours.
- Drain wings and discard marinade.
- Arrange wings in a single layer on a baking sheet or sheet pan. Use foil if you want to save elbow grease cleaning the pan later. Depending upon the number of wings, make multiple batches.
- Place wings under preheated broiler, about 6 to 8 inches from unit.
- Broil on each side until you think you've burnt them. Really. These are best when they are very dark brown, just before they really start to burn. For my broiler, this is about 10 minutes per side.
- Be prepared to make these for every holiday party you will every attend again. Your hosts will demand it.
- Frozen chicken wing segments (thawed) seem to actually work out better than fresh. Go figure.
- Reconstituted lemon juice is fine.
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You're right Booted Bear ~ this is simple and delicious! I made this as written, and added a bit of garlic powder to my marinade. Baked my wings for 1 hour at 350F ~ they definitely could have gone another 1/2 hour, but DH was chomping at the bit to eat them. Thanks for posting ~ we all loved the flavor of these wings. I really enjoyed the simplicity of this recipe and will definitely add to the keeper cookbook! Made for Spring PAC 2010!
These we delicious! I thawed five pounds frozen wings in the microwave and put them in a big ice cream bucket to marinate. I only needed 1.5 cups of soy and lemon to cover them. The five pounds didn't fit on my broiler pan very well, so they took longer to cook since I was turning them to make sure all parts were crispy. I like crispy wings, so it took 50-60 minutes in my oven. Very flavorful!
RECIPE SUBMITTED BY
I'm an experienced home cook who's been cooking since about the age of 11. My favorite foods include... well, I like just about everything (with the exception of liver and other organs). Favorite cuisines include Tex-Mex, Pan-asian and good old Southern cooking. I also enjoy home canning, which is a great source of gifts from the kitchen!