Hermanaki Wings Recipes

GRILL MASTER CHICKEN WINGS

Steps:

• Combine 1/2 cup soy sauce, Italian dressing, and chicken wings in a large, zip-top bag. Close bag and refrigerate 4 hours to overnight.
• Preheat an outdoor grill for medium heat. In a small saucepan, melt the butter. Stir in the 1 teaspoon soy sauce and the hot pepper sauce. Turn off heat and reserve.
• Remove the chicken wings from the marinade and pat dry. Cook the wings on the preheated grill, turning occasionally, until the chicken is well browned and no longer pink, 25 to 30 minutes.
• Place grilled wings in a large bowl. Pour butter sauce over wings; toss to mix well.

THE BEST CHICKEN WINGS

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Preheat oven to 350 degrees F (175 degrees C).
• Fry chicken in the hot oil, working in batches, until no longer pink in the center and is crispy on the outside, 10 to 15 minutes per batch. Transfer chicken to a paper towel-lined plate using a slotted spoon; set aside until cool enough to touch.
• Stir margarine, hot sauce, garlic, onion soup mix, lemon juice, and basil together in a bowl until sauce is smooth.
• Put chicken in a large resealable bag; add the sauce, seal the bag, and shake until wings are coated. Spread wings into a baking sheet.
• Bake in the preheated oven until sauce has baked onto the chicken, about 5 minutes.

TERIYAKI CHICKEN WINGS

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.

DRY RUB CHICKEN WINGS ON THE GRILL

Steps:

• Preheat your grill to medium heat. Looking for about 400 degrees. If you are using a charcoal grill, pile all of the coals to one side of the grill so that you have hot and cooler sides of the grill to work with.
• Cut the wing tips off of the chicken wings if they are still attached (you can't really eat those).
• Rub the chicken wings on all sides with a generous amount of the dry rub.
• Once the grill is up to heat, place the wings on the hot part of the grill.
• Grill with the lid closed, turning occasionally to crisp up the skin and create some great color. There is a lot of sugar in the dry rub, so make sure you don't char them too much. Move the chicken wings to the cooler side of the grill and continue to grill with the lid closed if they are getting too charred.
• Grill the chicken wings until a meat thermometer reads 165 degrees without touching the bone with the temperature probe.

TERIYAKI CHICKEN WINGS

Steps:

• In a large bowl, whisk together the ketchup, sugar, pressed garlic and soy sauce. Add the wings and mix together to coat.
• Pre-heat the oven 425°F. Grease a large baking sheet with cooking spray and arrange the wings into the pan, reserving excess marinade for basting the wings later.
• Bake for 30 minutes then baste wings using the reserved marinade and continue to bake 15 more minutes.

OVEN-BAKED TERIYAKI CHICKEN WINGS

Steps:

• Preheat your oven to 400 degrees F. Line a rimmed baking sheet with high-heat-resistant parchment paper for easy cleanup. Arrange the chicken wings on the pan and spray them with oil. Sprinkle with salt, pepper, and garlic powder. Bake until browned and cooked through, 30-40 minutes.
• Set the oven to warm, keeping the wings in the oven, and prepare the teriyaki sauce: in a medium saucepan, whisk together the soy sauce, white wine, and cornstarch. Add the honey, minced garlic and minced ginger, whisking to combine.
• Heat the sauce over medium heat, whisking often, 3-4 minutes, until it comes to a simmer and thickens into a syrup. Remove from heat as soon as it thickens.
• Using tongs, dip each wing into the teriyaki sauce to coat all over. Or drop them in batches into the saucepan and gently turn to coat. Transfer to a serving plate, sprinkle with sesame seeds, and serve.

KC MASTERPIECE GRILLED TERIYAKI CHICKEN WINGS

Steps:

• To create the apricot teriyaki marinade, mix 1 cup of apricot preserves with 2 cups
• KC Masterpiece® Honey Teriyaki Marinade.
• Place the Tyson® chicken wing sections into a GLAD® food storage bag. Pour the apricot teriyaki marinade over the wings so they are completely covered. Marinate in the refrigerator for at least an hour and a half.
• Build a charcoal fire with Kingsford® Charcoal with Hickory for indirect cooking by situating the coals on only one side of the grill, leaving the other side void.
• While the grill heats, remove the chicken from the marinade and lightly sprinkle with KC Masterpiece® Barbecue Seasoning.
• Once the grill has reached 450°F, put the chicken on the void side of the grill. Place the lid on the grill and cook the chicken indirectly for 10 to 15 minutes until the chicken reaches an internal temperature of 180°F.
• Remove from grill and serve with King's Hawaiian® Sweet Dinner Rolls.