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Teriyaki Chicken Wings

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  Chicken wings/Drumettes 2 Pound
  Teriyaki sauce 1⁄4 Cup (4 tbs) (Kikkoman)
  Orange juice/Pineapple juice 2⁄3 Cup (10.67 tbs)
  Orange marmalade 1 Ounce (1 Heaping Tablespoon)

If using whole chicken wings, cut wings at the joint; discard tips.
Clean and dry wing sections.
Prepare marinade by using 1 measuring cup; first measure teriyaki sauce, fill to 1 cup level with the juice; add the marmalade and mix well so it dissolves.
Place wing pieces in a heavy plastic bag; pour marinade over wings; seal tightly.
Marinate wings in refrigerator for 24 hours, turning occasionally.
Before baking, place wings in a shallow baking dish, reserving marinade for later use.
Bake at 350 degrees for 30-45 minutes.
Turn wings over every 15 minutes, so they brown evenly.
For the last 20 minutes, place marinade in the dish and increase heat to 400 degrees to glaze the wings.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1290 Calories from Fat 292

% Daily Value*

Total Fat 32 g49.9%

Saturated Fat 8.6 g42.8%

Trans Fat 0.6 g

Cholesterol 517.1 mg172.4%

Sodium 767.8 mg32%

Total Carbohydrates 37 g12.2%

Dietary Fiber 0.53 g2.1%

Sugars 30.9 g

Protein 201 g401.1%

Vitamin A 17.7% Vitamin C 158.2%

Calcium 14.7% Iron 46.4%

*Based on a 2000 Calorie diet

Teriyaki Chicken Wings Recipe