Teriyaki Chicken Wings Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Season the chicken wings with salt and pepper and drizzle a little olive oil on them to prevent sticking. Lay the wings in a single layer on a baking sheet. Bake for 30 minutes or until the skin gets crispy and the wings are cooked through.
• Meanwhile, combine the teriyaki sauce ingredients in a large saucepan. Simmer over low heat and reduce until slightly thickened. Pour the sauce into a large bowl. Dump the wings into the bowl and toss to coat them with the sauce. Transfer to a serving platter and sprinkle with the sesame seeds and cilantro. Serve hot.

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.

Steps:

• Place chicken wings in a large shallow baking pan.
• Bring the remaining ingredients to a boil in a saucepan.
• Pour marinade over wings and place in a 350 degree oven for 1 1/2 hours.
• Remove from oven and place on a jelly roll pan. Turn oven up to broil and brown wings until crispy, turning a couple of times.

Steps:

• Prepare the teriyaki sauce by combining the soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, brown sugar, chiles, garlic, and ginger in a pot. Bring to a slow boil and cook, stirring, until thickened, about 20 minutes.
• Preheat the oven to 400 degrees F.
• Season the chicken wings generously with salt and pepper. Lay the chicken wings in a single layer on a sheet pan. Bake for 20 minutes or until the skin gets crispy. With tongs, dip the wings in the teriyaki sauce and return to the oven for 10 to 15 minutes to glaze. An impressive presentation is to serve these chicken wings family style; arrange them on a large platter, pour the remaining sauce over them and sprinkle with sesame seeds and cilantro. Don't forget the wet naps!

Steps:

• Preheat oven to 400˚F/200˚C.
• Remove excess moisture from chicken wings with a paper towel.
• In a large bowl, stir in baking powder and salt until chicken is thoroughly coated.
• Bake on a baking rack for 1 hour, or until golden brown and crispy, flipping every 20 minutes. (For best results, place baking rack on a baking sheet covered with parchment paper or foil to catch drippings).
• In a skillet, combine soy sauce, honey, and brown sugar on medium heat. Bring to a boil and add in sesame seeds.
• Once sauce is thickened, stir in chicken wings until fully coated.
• Serve with your favorite side dish or dipping sauce.
• Enjoy!

Steps:

• Rinse chicken and pat dry. Place drumettes on broiler pan. Broil on low 4 to 5 inches from heat for about 20 minutes, 10 minutes a side or until chicken is a light, golden brown.
• OVEN OPTION:.
• Transfer chicken to casserole dish. Mix together onion, brown sugar, soy sauce, cooking sherry (or chicken broth), ginger, honey, and garlic in bowl. Pour over chicken wings.
• Bake at 350F for about 30 minutes.
• CROCK POT OPTION:.
• Transfer chicken to crock pot. Mix together onion, brown sugar, soy sauce, cooking sherry (or chicken broth), ginger, honey, and garlic in bowl. Pour over chicken wings.
• Cover and cook on Low 5 to 6 hours or on High 2 to 3 hours. Stir chicken wings once to ensure they are evenly coated with sauce. Serve from crock pot for less clean up!

Steps:

• Heat broiler with rack 4 inches from heat. Arrange wings on an aluminum-foil-lined rimmed baking sheet (for easy cleanup); season with salt and pepper. Broil, turning once, until lightly browned and tender, about 20 minutes.
• In a small bowl, whisk together soy sauce, honey, and vinegar. Reserve 2 tablespoons for dipping.
• Remove wings from broiler; brush with remaining sauce. Return to broiler, turning and brushing with sauce twice, until browned and glazed, 2 to 4 minutes. Brush with pan juices before serving.
• Meanwhile, in a small saucepan with a tight-fitting lid, bring 1/2 cup water and 1/2 teaspoon salt to a boil; add rice and stir. Cover; reduce heat to low, and simmer 15 minutes. Scatter broccoli over rice; cover, and cook 5 minutes. Remove from heat without removing lid. Set aside to steam, off heat, 10 minutes.
• Using a fork, gently fluff rice, mixing with broccoli. Serve wings with broccoli rice and reserved sauce on the side.

Steps:

• Preheat oven to 250˚F (130˚C).
• Place wings in a large bowl and pat dry.
• Add the baking powder and salt to the wings. Stir to coat.
• Spray a baking rack with nonstick cooking spray and place on top of a foiled sheet pan. Distribute wings evenly on top, making sure none of them touch and they are all face-up.
• Bake for 35 minutes, then increase the temperature to 425˚F (220˚C) and bake for an additional 45 minutes, or until wings are crisp and golden. (Do not remove the wings from the oven when increasing temperature.)
• For sauce, in a hot pan, bring soy sauce to a boil.
• Stir in brown sugar and honey.
• Add in sesame seeds and stir until slightly thickened and bubbling.
• Add wings and stir to coat.
• Enjoy!

Steps:

• Season chicken wings with salt and pepper.
• Heat sesame oil in a multi-functional pressure cooker (such as Instant Pot®) set to Saute function. Add chicken wings and garlic; saute until wings are browned, about 2 minutes per side. Hit Cancel and use tongs to transfer wings to a plate.
• Whisk 1/2 cup water, soy sauce, brown sugar, honey, and ginger together in a small bowl until smooth. Pour sauce into the pot and use a wooden spoon to scrape any browned bits from the bottom. Return wings to the pot; stir until coated in sauce.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 6 to 10 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes; quick-release remaining pressure. Unlock and remove the lid.
• Use tongs to transfer wings to a plate.
• Whisk cornstarch with 2 tablespoons water in a small bowl to make a slurry. Whisk slurry into the sauce. Turn on Saute function and simmer until sauce thickens, about 2 minutes. Hit Cancel. Return wings to the sauce and toss to coat.

Steps:

• Mix sauce and sugar together, brush on both sides of the wings, then pour over wings in pan.
• Cook in a roasting pan/cookie sheet with a"lip" so the sauce doesn't spill and make a mess of the oven 350 degrees Cook for 1 hour.
• I usually cook face down (so that the"pretty" side of the wing gets good and brown) for about 40 minutes and then flip over.
• Then when done throw all the gooey sauce into the crock pot with the wings and simmer on low heat for as long as you want.
• (At least 10 minutes) this is what makes them fall apart in your mouth, but you don't have to do it to cook them.
• they should be done after an hour in the oven.

Steps:

• Combine all ingredients and add Chicken Wings.
• Cover and refrigerate at least 6 hours or overnight, turning occasionally.
• Preheat oven to 375.
• Arrange wings on an aluminum foil lined baking sheet.
• Bake 40-45 minutes, basting occasionally with marinade.

Steps:

• Cut chicken wings into three sections; discard wing tip section. In a large bowl or plastic bag, combine flour, garlic powder, salt and pepper. Add wings; toss to coat. , In an electric skillet or deep-fat fryer, heat oil to 350°. Fry chicken wings, a few at a time, for about 9 minutes or until juices run clear. Drain on paper towels. , In a saucepan combine soy sauce and sugar; cook and stir until sugar is dissolved, about 5 minutes. Dip fried wings briefly in sauce; serve immediately.

Steps:

• Heat butter, soy sauce, corn syrup, brown sugar, dry mustard, cayenne, garlic and ginger until butter and brown sugar melt. Cool and set aside in large bowl.
• Heat oil on high heat until it hisses when splashed with a drop of water.
• Coat chicken pieces with salt.
• Carefully lower chicken wings into hot oil. Fry until chicken is caramel in color and crispy; about 10 minutes.
• Remove chicken from oil and drain on paper towels.
• Toss chicken in butter mixture until well coated. Remove and serve with blue cheese or ranch.