By Irvin Lin This crazy versatile ginger garlic marinade is awesome on pork, beef or chicken. The addition of kiwi may sound odd, but the fruit functions as both a sweetener to the marinade as well as a tenderizer. Enzymes in the kiwi help to breakdown the meat protein, making it super tender and juicy. Just be forewarned that you shouldn’t over marinade. After 12 hours or so, the kiwi starts to break down the meat and it gets weirdly mushy. So marinate overnight but don’t let them sit too long. Afterwards, it’s super easy to just pull the wings out and cook them. I’ve given instructions on how to bake, broil or grill these wings. Best wings ever indeed!