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Teriyaki Chicken Wings

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Ingredients
  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)
Directions

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

Cuisine: 
Japanese
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken

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