Addictive Teriyaki Wings Recipes
TERIYAKI CHICKEN WINGS
These wings are a hit at every party. I made 10 pounds of these wings for a recent get-together, and not one wing was left at the end of the night. Delicious!
Provided by Amy Powell
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 1h10m
Yield 12
Number Of Ingredients 8
Steps:
- Whisk together the water, soy sauce, sugar, pineapple juice, vegetable oil, garlic, and ginger in a large glass or ceramic bowl until the sugar has dissolved. Add the chicken wings, coat with the marinade, cover the bowl with plastic wrap, and marinate in the refrigerator for at least 1 hour.
- Preheat an oven to 350 degrees F (175 degrees C). Grease baking dishes, and set aside.
- Remove the chicken from the marinade, and shake off excess and place the chicken wings into the prepared baking dishes. Discard the remaining marinade. Bake the wings in the preheated oven until the chicken is cooked through and the glaze is evenly browned, about 1 hour.
Nutrition Facts : Calories 202.3 calories, Carbohydrate 19.3 g, Cholesterol 23.8 mg, Fat 10.1 g, Fiber 0.2 g, Protein 9 g, SaturatedFat 2.3 g, Sodium 1226.7 mg, Sugar 17.5 g
ADDICTIVE TERIYAKI WINGS
These wings are YUMMILICIOUS!!! The sauce is awesomely good... My dear sister shared this recipe with me a few years ago, been making them ever since. A sure crowd pleaser. If you don't care for spice...they are still great without...Enjoy!
Provided by Cassie *
Categories Other Snacks
Time 1h25m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 375 degrees F.
- 2. Arrange wing pieces in a single layer in a 9 x 13 baking dish that has been coated with cooking spray.
- 3. In small bowl, combine cornstarch with 1 tablespoon water.
- 4. In separate bowl, whisk together the soy sauce, Mirin, garlic, honey, ginger, Sriracha sauce, and cornstarch mixture. Pour the sauce over chicken wings.
- 5. Bake uncovered for 1 hour and 15 minutes; turning wings over in pan every 25 minutes.
- 6. Remove from oven and leave in baking dish for 10 minutes. The sauce will thicken as it cools.
- 7. As you removed the winds from pan to platter; dip again into sauce...it will stick nicely to the wings.
- 8. I place mine under the broiler for just a few minutes to caramelize.
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