Teriyaki Chicken Wings

Teriyaki Chicken Wings

83
AMY P. 0

"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!"

Ingredients

1 h 10 m {{adjustedServings}} servings 202 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 202 kcal
  • 10%
  • Fat:
  • 10.1 g
  • 16%
  • Carbs:
  • 19.3g
  • 6%
  • Protein:
  • 9 g
  • 18%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 1227 mg
  • 49%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. Preheat an oven to 350 degrees F (175 degrees C). Grease baking dishes, and set aside.
  3. 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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

83
  1. 107 Ratings

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We loved this recipe. I used the suggestions of other reviewers: 1/4 cup water, 1 cup pineapple juice, and while the wings were in the oven I boiled the marinade to reduce it and thickened it w...

These were a big hit at my football party tonight! I made 3 lbs of these and 3 lbs of buffalo wings, but I should have made all of the wings this way. They disappeared fast! Other reviewers sugg...

These were okay. They had great aroma, but not a ton of flavor like I was expecting form the smell that produced. If I make them again I will try to make the sauce thicker by using less water ...