Home » Lunch/snacks » Teriyaki chicken wings

Teriyaki chicken wings

CookItEasy.net Team

CookItEasy.net

support@cookiteasy.net

Ingredients/Components

chicken wings or drummies - 10 lbs
soy sauce - 4 c
vinegar - 2 c
brown Sugar - 2 c
white sugar - 2 c
ginger, to taste - 1 item
garlic, to taste - 1 item

How to make teriyaki chicken wings:

Heat mixture until sugar dissolves. Watch carefully as it tends to boil over. Spread wings in two 9 x 13 inch pans. Pour about 1 c. of marinade over the wings. (Tip: Line pans with aluminum foil for easy clean-up. Marinade tends to get sticky when baked on.) Marinate for 24 hours or more for best results.

Cook them for at least 1 hour at 300-350°, turning every 20 minutes. Cooking slowly is the key to tender, meat falling-off-the-bone wings. I use remaining marinade for chicken breasts or pork, but be sure to reheat to a boil before re-using. I have not had good results in a crock-pot. They don't get brown.

Recipe categories: Lunch/snacks, Appetizers, Chicken wing.

Rating:

3.3

Average rating: 3.3, total votes: 4

Complain about this recipe

Related ingredients:

sour cream, ground beef, box saltine crackers, tube crescent dinner rolls, crescent roll mix, crispix cereal, ground chuck