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
TERIYAKI CHICKEN WINGS WITH SESAME AND CILANTRO
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!
TERIYAKI GLAZED CHICKEN
I love to experiment with food. We're able to buy sweet onions grown on Maui, so I stir-fry them with chicken and carrots for a tasty teriyaki meal. -Kelly Brenneman, Riverdale, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet or wok, stir-fry chicken in 2 tablespoons oil until no longer pink, 6-8 minutes. Remove chicken and set aside. , In the same skillet, stir-fry carrots in remaining oil for 2 minutes. Add onion; stir-fry until vegetables are tender, 2-4 minutes longer. , Combine soy sauce and brown sugar; add to skillet. Bring to a boil. Return chicken to skillet. Boil until sauce is slightly thickened, about 5 minutes. Serve with rice. Sprinkle with sesame seeds and green onions if desired.
Nutrition Facts : Calories 324 calories, Fat 13g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 1922mg sodium, Carbohydrate 23g carbohydrate (20g sugars, Fiber 3g fiber), Protein 28g protein.
TERIYAKI CHICKEN WINGS
When my sister-in-law served these at a family party years ago, we all kept reaching for "just one more". I often prepare them for our toddler son...it's the only way I can get him to eat chicken!
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield about 2-1/2 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 111 calories, Fat 6g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 458mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 5g protein.
TERIYAKI BAKED WINGS RECIPE BY TASTY
Here's what you need: chicken wings, baking powder, salt, soy sauce, brown sugar, honey, sesame seed
Provided by Camille Bergerson
Categories Appetizers
Yield 2 servings
Number Of Ingredients 7
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!
Nutrition Facts : Calories 620 calories, Carbohydrate 36 grams, Fat 37 grams, Fiber 1 gram, Protein 39 grams, Sugar 31 grams
TERIYAKI CHICKEN WINGS
These are great for a party because they aren't as juicy as typical teriyaki chicken wings. You can refrigerate these in a zip-loc bag and reheat in microwave. Serve warm or room temperature.
Provided by dawnie2u
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
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.
BAKED TERIYAKI WINGS RECIPE BY TASTY
Here's what you need: chicken wings, baking powder, salt, low sodium soy sauce, honey, brown sugar, sesame seed
Provided by Mercedes Sandoval
Categories Snacks
Yield 2 servings
Number Of Ingredients 7
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!
Nutrition Facts : Calories 610 calories, Carbohydrate 35 grams, Fat 36 grams, Fiber 1 gram, Protein 38 grams, Sugar 31 grams
TERIYAKI-GLAZED WINGS
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 375, with oven rack in center position.
- Combine soy sauce, sake, mirin, ginger, garlic, and sugar in a small saucepan and boil until reduced to 1/2 cup, about 15 minutes. Transfer to a bowl and cool to room temperature.
- Toss wings in bowl with oil and salt and transfer to a baking sheet. Bake for 45 minutes, glazing and turning the wings a few times in the last 15 minutes of cooking.
- Serve warm with vegetable crudites.
TERIYAKI CHICKEN WINGS
Glazed with equal parts soy sauce, honey, and rice vinegar, these wings sizzle under the broiler, while fluffy long-grain rice and broccoli florets gently steam on the stove.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 40m
Number Of Ingredients 7
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.
TERIYAKI CHICKEN WINGS
Steps:
- Cut 3 pounds of chicken wings into three sections; save the wing tips for stock. Toss the wings with a little neutral oil to keep them from sticking.
- Heat a charcoal or gas grill; the fire should be moderately hot and the rack 4 to 6 inches from the heat. Leave one side of the grill cooler for indirect cooking.
- Put the wings on the cool side of the grill. Cover the grill, and cook, checking and turning once or twice, until most of the fat has been rendered and the wings are cooked through, 15 to 20 minutes.
- While the wings cook, combine soy sauce and mirin (or 1/4 cup honey mixed with 1/4 cup water) in a small saucepan over medium heat. When it boils, turn off the heat and stir in garlic and ginger. Let cool.
- When the wings are cooked, put them in a large bowl with the sauce, and toss to coat. Now put the wings on the hot part of the grill, and cook, uncovered, turning as necessary, until they're nicely browned on both sides.
Nutrition Facts : @context http, Calories 284, UnsaturatedFat 12 grams, Carbohydrate 2 grams, Fat 18 grams, Fiber 0 grams, Protein 25 grams, SaturatedFat 6 grams, Sodium 815 milligrams, Sugar 0 grams, TransFat 0 grams
TERIYAKI GLAZED CHICKEN WINGS
Make and share this Teriyaki Glazed Chicken Wings recipe from Food.com.
Provided by dicentra
Categories Chicken
Time 3h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken wings in slow cooker; pour combined remaining ingredients, except parsley and sesame seeds, over chicken wings.
- Cover and cook on high 3-4 hours. Sprinkle with parsley and sesame seeds.
Nutrition Facts : Calories 576.7, Fat 28.2, SaturatedFat 7.8, Cholesterol 131.2, Sodium 2212, Carbohydrate 45, Fiber 0.7, Sugar 41.7, Protein 35.5
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