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Teriyaki Chicken Wings

southern.chef's picture
Ingredients
  Chicken wings 2 1⁄2 Pound
  Soy sauce 3⁄4 Cup (12 tbs)
  Water 1⁄4 Cup (4 tbs)
  Onion 2⁄3 Cup (10.67 tbs), chopped
  Fresh grated ginger root 1 Teaspoon
Directions

Cut chicken wings in half at joint, cut off tips of wings, and discard.
Combine chicken and remaining ingredients in a shallow container.
Cover and refrigerate 8 hours, turning occasionally.
Remove chicken from marinade, discarding marinade, place in a single layer on a lightly greased pan.
Bake, uncovered, at 350°F for 30 minutes.
Turn each piece, and continue baking 15 minutes or until done.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Interest: 
Quick
Servings: 
12

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4.189475
Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 131 Calories from Fat 30

% Daily Value*

Total Fat 3 g5.2%

Saturated Fat 0.89 g4.5%

Trans Fat 0.1 g

Cholesterol 53.9 mg18%

Sodium 975.3 mg40.6%

Total Carbohydrates 2 g0.7%

Dietary Fiber 0.29 g1.1%

Sugars 0.7 g

Protein 22 g43.7%

Vitamin A 1.1% Vitamin C 3%

Calcium 1.7% Iron 6.4%

*Based on a 2000 Calorie diet

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Teriyaki Chicken Wings Recipe