Over the years, I've tweaked this Asian marinade recipe, adding more ingredients. Feel free to use more or less according to your own taste. After all, that's how any recipe becomes truly your own. My wife is on a gluten-free diet, so I cook that way when possible. In this case, the soy sauce usually has wheat, so I use La Choy, a gluten-free brand. You'll notice two bottles below. I sometimes mix half regular soy sauce with half lite soy to cut the sodium.
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10 lbs. chicken wings, the larger the better
1 cup soy sauce (I use La Choy, which is gluten-free)
1 small can (6 oz.) pineapple juice
2/3 cup brown sugar
1 tablespoon hoisin sauce
2 teaspoons chili garlic sauce
1 teaspoon granulated onion
1 teaspoon granulated garlic
1 teaspoon Chinese five spice
1 teaspoon sesame oil
1 teaspoon peanut satay sauce (optional)
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Place the chicken pieces in a large Ziploc bag. Whisk all the marinade ingredients together in a bowl. Add the marinade to the bag, seal it well, then squish the bag around so that the marinade makes contact with all the chicken. To prevent accidental spills, place the bag in a clean bowl.
Marinate the chicken for several hours at room temperature or overnight in the fridge, turning the bag once in a while to make sure everything gets an even exposure to the marinade.
The next day, pour off the marinade and discard it, removing the chicken wings from the bag.
Place the wings on a cookie sheet lined with foil (I use Reynold's non-stick) and bake at 325 degrees for about 30 minutes.