TERIYAKI CHICKEN DRUMSTICKS (TERIYAKI)
This is a family favorite and so simple. I first got the recipe from a friend who was a chef in a Japanese restaurant. When I married my husband he was using the same recipe he got from his Japanese ex-mother-in-law. It is so versatile we have used it for chicken breasts, wings, thighs, salmon, halibut, beef-kabobs - even veggies!
Provided by Alskann
Categories Chicken Thigh & Leg
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in a large saucepan over medium high heat.
- Brown chicken pieces in hot oil.
- While chicken is browning, mix together the soy sauce, sugar, water, and ginger.
- Add the sauce to the chicken.
- Bring to a boil and then reduce heat to medium low and let simmer, uncovered, for about 20 to 30 minutes or until chicken is done and sauce has thickened.
- Turn chicken pieces occasionally during cooking process.
- Serve over cooked rice.(We use short grain "sticky rice" prepared in a rice cooker.).
- Serve excess sauce along side, people always seem to want more of it.
- To reduce the calories, skinless chicken may be used.
Nutrition Facts : Calories 576.8, Fat 22.9, SaturatedFat 4.9, Cholesterol 118.3, Sodium 4160.5, Carbohydrate 58, Fiber 0.6, Sugar 54.6, Protein 35.8
SESAME CHICKEN DRUMETTES
Steps:
- In a large resealable plastic bag, combine teriyaki sauce, sherry, and sesame seeds. Add chicken drumettes, turning to coat. Seal bag and refrigerate for at least 30 minutes, or up to 1 day.
- Preheat oven to 400 degrees F.
- Line a cookie sheet with foil. Using tongs, transfer drumettes to cookie sheet. Discard marinade. Bake until drumettes are golden brown, about 15 minutes.
- Mix barbecue sauce, honey, and sesame oil in a small bowl. Brush drumettes with half of sauce mixture and bake for 5 more minutes. Using clean tongs, turn drumettes over, brush other side with sauce mixture, and bake for 5 more minutes. Serve hot or at room temperature.
EASY AND GOOD TERIYAKI CHICKEN DRUMETTES
This recipe make about 70 chicken drumettes, enough to feed a crowd, they are simply delicious! I have only used Kikkoman brand teriyaki glaze sauce for these, so I cannot say how they would be using another brand of teriyaki glaze. Save the other half of the wing for stock. Prep time does not include separating the wings in half.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 45m
Yield 70 serving(s)
Number Of Ingredients 7
Steps:
- Set oven to 425 degrees.
- Prepare a large foil-lined baking sheet that has been lightly greased with cooking spray.
- In a large bowl combine soy sauce and sherry; add in the drumettes and toss in the sauce mixture to coat.
- Arrange the drumettes side by side (you can season the drumettes with pepper if desired).
- Bake for about 20 minutes.
- In a bowl mix the teriyaki glaze and garlic, then brush tops of drumettes with half of the glaze.
- Turn over drumettes and brush with remaining glaze mixture.
- Return to oven and bake for 15 minutes or until drumettes are no longer pink inside.
- Sprinkle with sesame seeds and serve.
- Delicious!
Nutrition Facts : Calories 130.3, Fat 6.6, SaturatedFat 1.8, Cholesterol 59.1, Sodium 328.6, Carbohydrate 1.3, Fiber 0.1, Sugar 0.8, Protein 14.6
TERIYAKI DRUMETTES RECIPE
Provided by NicoleP
Number Of Ingredients 8
Steps:
- Combine sugar, soy sauce and water into an 8 qt pot; stir until sugar is dissolved. Turn heat to medium-high; add ginger, garlic, cinnamon and black pepper. Bring mixture to a boil and add chicken drumettes. Once mixture begins to boil again, reduce heat to medium-low and partially cover pot with a lid tilted to allow steam to escape. Simmer until chicken is no longer pink in the center and teriyaki sauce is thickened, at least 1 hour.
TERIYAKI DRUMETTES
Number Of Ingredients 7
Steps:
- 1. In a large reclosable plastic bag or a shallow dish, mix oil, soy sauce, splenda, garlic salt and hot pepper sauce set aside.2. Rinse and dry drumettes. Place in marinade, turning to coat. Close bag or cover dish. Marinate at room temperature for 30 minutes, turning drumettes over several times.3. Oil a shallow 2 1/2 -quart baking dish. Remove drumettes from marinade, reserving marinade. Place drumettes in baking dish.4. Bake drumettes in a preheated 350° oven for 45 minutes, basting several times with marinade. Sprinkle with sesame seeds. Bake 15 minutes longer or until tender and no longer pink when cut along bone.Over medium heat, bring marinade to a boil and serve as a hot dipping sauce with drumettes.*A chicken drumette is the meatiest section of a chicken wing. If drumettes are not available at your meat counter, purchase chicken wings and cut into three sections. Reserve the middle sections and wing tips to make soup.
Nutrition Facts : Nutritional Facts Serves
TERIYAKI DRUMETTES
Number Of Ingredients 7
Steps:
- In a large reclosable plastic bag or a shallow dish, mix oil, soy sauce, sugar, garlic salt and hot pepper sauce set aside.Rinse and dry drumettes. Place in marinade, turning to coat. Close bag or cover dish. Marinate at room temperature for 30 minutes, turning drumettes over several times.Oil a shallow 2 1/2 -quart baking dish. Remove drumettes from marinade, reserving marinade. Place drumettes in baking dish.Bake drumettes in a preheated 350° oven for 45 minutes, basting several times with marinade. Sprinkle with sesame seeds. Bake 15 minutes longer or until tender and no longer pink when cut along bone.Over medium heat, bring marinade to a boil and serve as a hot dipping sauce with drumettes.*A chicken drumette is the meatiest section of a chicken wing. If drumettes are not available at your meat counter, purchase chicken wings and cut into three sections. Reserve the middle sections and wing tips to make soup.
Nutrition Facts : Nutritional Facts Serves
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