Vikings Women

“Seasoning is the key,” says Vikings Cornerback Terence Newman.

Prep: 10 minutes

Marinate: 4 to 24 hours

Bake: 30 minutes

Grill: 5 to 10 minutes

Serves: 10

• 3 pounds chicken wings and/or thighs
• 1 cup Hy-Vee sugar
• 1 cup water
• 1 cup Hy-Vee soy sauce
• 1 red onion, chopped
• 1 tablespoon garlic paste or 6 cloves  garlic, minced
• 1 tablespoon grated fresh ginger
• 2 teaspoons sesame oil
• Hy-Vee nonstick cooking spray
• Green onions, for garnish


1. Place chicken in a large resealable plastic bag.
2. For marinade, in a medium bowl combine sugar, water. soy sauce, red onion. garlic, ginger and sesame oil. Pour marinade over chicken; seal bag. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally. Drain chicken, reserving marinade.
3. Preheat oven to 400°F. Line a baking pan with foil; spray foil with nonstick cooking spray. Arrange chicken pieces in baking pan, spacing pieces apart. Bake for 30 minutes or until chicken is tender and no longer pink.
4. Meanwhile, place marinade in a saucepan; gently boil over medium heat until reduced to 1 cup; set aside.
5. Preheat a charcoal or gas grill for direct cooking over medium-high heat. Grill chicken for 5 to 10 minutes or until heated through, turning once and brushing with reduced marinade. Transfer chicken to a platter. If desired, garnish with green onions.

Nutrition facts per serving:

320 calories, 10 g fat, 2 g saturated fat. 0 g trans fat. 90 mg cholesterol, 2,330 mg sodium. 32 g carbohydrates, 1 g fiber, 22 g sugar, 25 g protein. Daily values: 0% vitamin A, 2% vitamin C, 0% calcium, 6% iron.

Click here to download the recipe as a PDF.