BAKED TERIYAKI WINGS RECIPE BY TASTY
Here's what you need: chicken wings, baking powder, salt, low sodium soy sauce, honey, brown sugar, sesame seed
Provided by Mercedes Sandoval
Categories Snacks
Yield 2 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400˚F/200˚C.
- Remove excess moisture from chicken wings with a paper towel.
- In a large bowl, stir in baking powder and salt until chicken is thoroughly coated.
- Bake on a baking rack for 1 hour, or until golden brown and crispy, flipping every 20 minutes. (For best results, place baking rack on a baking sheet covered with parchment paper or foil to catch drippings).
- In a skillet, combine soy sauce, honey, and brown sugar on medium heat. Bring to a boil and add in sesame seeds.
- Once sauce is thickened, stir in chicken wings until fully coated.
- Serve with your favorite side dish or dipping sauce.
- Enjoy!
Nutrition Facts : Calories 610 calories, Carbohydrate 35 grams, Fat 36 grams, Fiber 1 gram, Protein 38 grams, Sugar 31 grams
TERIYAKI CHICKEN WINGS
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!
Provided by Amy Powell
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 1h10m
Yield 12
Number Of Ingredients 8
Steps:
- 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.
- Preheat an oven to 350 degrees F (175 degrees C). Grease baking dishes, and set aside.
- 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.
Nutrition Facts : Calories 202.3 calories, Carbohydrate 19.3 g, Cholesterol 23.8 mg, Fat 10.1 g, Fiber 0.2 g, Protein 9 g, SaturatedFat 2.3 g, Sodium 1226.7 mg, Sugar 17.5 g
TERIYAKI CHICKEN WINGS
When my sister-in-law served these at a family party years ago, we all kept reaching for "just one more". I often prepare them for our toddler son...it's the only way I can get him to eat chicken!
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield about 2-1/2 dozen.
Number Of Ingredients 8
Steps:
- Cut chicken wings into three sections; discard wing tip section. In a large bowl or plastic bag, combine flour, garlic powder, salt and pepper. Add wings; toss to coat. , In an electric skillet or deep-fat fryer, heat oil to 350°. Fry chicken wings, a few at a time, for about 9 minutes or until juices run clear. Drain on paper towels. , In a saucepan combine soy sauce and sugar; cook and stir until sugar is dissolved, about 5 minutes. Dip fried wings briefly in sauce; serve immediately.
Nutrition Facts : Calories 111 calories, Fat 6g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 458mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 5g protein.
OVEN-BAKED TERIYAKI CHICKEN WINGS
Steps:
- Gather the ingredients.
- Combine the soy sauce, balsamic vinegar, brown sugar, garlic, ginger root, and pepper in a small saucepan.
- Gently heat on low just until the sugar is dissolved. Remove from heat and let cool to room temperature.
- Stir in the green onions.
- Place the chicken wings in a large zip-close freezer bag.
- Pour in the cooled teriyaki marinade , squeeze out the air and seal. Turn the bag to distribute the marinade over the wings. Refrigerate 12 hours or overnight.
- Gather the ingredients.
- Preheat the oven to 375 F. Line a baking pan with foil and place a cooling rack in the bottom of the pan.
- Place the chicken wings on the rack, cover them with the marinade from the bag, and sprinkle generously with paprika.
- Cover the pan tightly with foil and bake for 45 minutes.
- Remove the foil, raise the oven temperature to 425 F and bake another 15 minutes to brown the skin. If the chicken has not browned, place the tray under the broiler, watching carefully.
- Gather the ingredients.
- Combine the soy sauce, balsamic vinegar, brown sugar, and pepper in a small saucepan. Gently boil, stirring constantly, for 3 minutes. Watch carefully so it does not boil over.
- Remove from heat, stir in the garlic and ginger root, and let cool to room temperature.
- Stir in the green onions.
- Toss the finished wings with half of the teriyaki sauce, place on a platter and sprinkle with the toasted sesame seeds.
- Serve the remaining sauce on the side.
- Enjoy!
Nutrition Facts : Calories 335 kcal, Carbohydrate 31 g, Cholesterol 107 mg, Fiber 1 g, Protein 21 g, SaturatedFat 4 g, Sodium 1632 mg, Sugar 27 g, Fat 14 g, ServingSize 24 pieces (6 servings), UnsaturatedFat 0 g
HOT & COOL TERIYAKI WINGS
I think this recipe came from a Kikkoman Teriyaki Sauce ad. "Spice up your next barbecue with these hot and spicy wings!" (Prep time does not include refrigerating overnight).
Provided by SharleneW
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Discard chicken wing tips.
- Combine teriyaki sauce, crushed red pepper and pepper sauce; pour over chicken in large plastic food storage bag.
- Press air out of bag; close top securely.
- Turn bag over several times to coat all pieces well.
- Refrigerate 8 hours or overnight.
- Cook wings on grill 4 to 5 inches from hot coals 20 to 25 minutes, or until tender, turning over frequently.
- For sauce: Combine all ingredients; refrigerate until ready to serve.
- Almonds: you can mix them in the sauce, or you can sprinkle them on top with the crackers.
AIR FRYER TERIYAKI HOT WINGS
Number Of Ingredients 6
Steps:
- In a bowl with a lid, add the wings, salt and pepper and cornstarch.
- Put on the lid and give it a big shake, ensuring that the cornstarch coats all the wings.
- Place in the basket of your air fryer and cook at 400 degrees for 25 minutes.
- Give the basket a shake half way through.
- Add the sauces to a bowl with a lid.
- Throw the wings into the sauce and give it a shake.
BAKED GLAZED TERIYAKI CHICKEN WINGS
Provided by Hot Eats and Cool Reads
Yield 2 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Line a glass baking dish with aluminum foil and add chicken wings in a single layer.
- In a small bowl, whisk together the olive oil, teriyaki sauce, ketchup, honey, garlic, ginger, salt and pepper until combined. Pour over top of the chicken wings.
- Bake for 1 hour, turning chicken wings every 15 minutes.
TERIYAKI WINGS
Make and share this Teriyaki Wings recipe from Food.com.
Provided by dicentra
Categories Meat
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place wings in zipper lock bag.
- In small bowl combine marinade ingredients. Pour marinade over wings and squeeze bag to coat wings completely.
- Remove air from bag. Label and freeze.
- To cook after freezing: Thaw wings in marinade in the refrigerator.
- Bake wings on a baking sheet coated with baking spray at 400* for about 20 minutes.
Nutrition Facts : Calories 617.9, Fat 37.8, SaturatedFat 10.4, Cholesterol 174.8, Sodium 2852.4, Carbohydrate 21.1, Fiber 0.4, Sugar 18.6, Protein 46.8
TERIYAKI CHICKEN WINGS
Provided by Tyler Florence
Categories appetizer
Time 40m
Yield 12 cocktail servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- Season the chicken wings with salt and pepper and drizzle a little olive oil on them to prevent sticking. Lay the wings in a single layer on a baking sheet. Bake for 30 minutes or until the skin gets crispy and the wings are cooked through.
- Meanwhile, combine the teriyaki sauce ingredients in a large saucepan. Simmer over low heat and reduce until slightly thickened. Pour the sauce into a large bowl. Dump the wings into the bowl and toss to coat them with the sauce. Transfer to a serving platter and sprinkle with the sesame seeds and cilantro. Serve hot.
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- Preheat the oven to 375 degrees. Line two large rimmed sheet pans with parchment paper. Set aside.
- Reserve 1/4 of the bottle of Korean Teriyaki sauce. In a large mixing bowl, toss together the chicken wings with the remaining teriyaki sauce and chili sauce, coating well. Marinate for up to an hour for even more flavor.
- Place the chicken wings in an even layer, about an inch apart, on the prepared sheet pans. Bake for 15 minutes, then remove from the oven, flip the wings over, brush with the remaining teriyaki sauce, as needed, and return to the oven.
- Bake for an additional 15-25 minutes, until the wings are cooked through, and the sauce is beginning to brown and caramelize. Remove from the oven, let cool on the sheet pan for a few minutes, before serving. Enjoy!
KICKIN' TERIYAKI HOT WINGS - MUST LOVE HOME
From mustlovehome.com
4/5 (5)Total Time 55 minsCategory Main DishCalories 481 per serving
- Preheat oven to 375 degrees. Spray 9 x 13 baking pan with non-stick cooking spray. Set aside.
- Using a sharp knife or bone-cutting shears, remove wing tips and discard. Cut wings at the joint, leaving the drumette and the wingette. Arrange the chicken wing pieces into a single layer in the baking pan.
- In a small bowl , add the teriyaki, hoisin, sriracha, honey and garlic. Stir to combine. In another small bowl, add the cornstarch and 1 tablespoon of water. Stir until the cornstarch is completely dissolved. Add to the teriyaki mixture and stir.
EASY BAKED TERIYAKI CHICKEN WINGS IN THE OVEN - LOW CARB YUM
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Ratings 1Calories 230 per servingCategory Appetizer
- Place chicken in a gallon plastic baggie. If you go for a higher quality chicken wing you do not need to pat the wings dry. If you go the conventional chicken route they are sometimes pumped with water/broth and you need to pat them dry to help dry out and crisp up the skin.
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From tatyanaseverydayfood.com
Reviews 2Calories 318 per servingCategory Dinner, Lunch
- Prepare the teriyaki sauce. In a small saucepan, combine all the ingredients, except for the cornstarch and 1 tablespoon water. Whisk the ingredients together and bring to a simmer over medium heat. Reduce heat and continue to simmer for 4 to 5 minutes. Meanwhile, combine the cornstarch and 1 tablespoon water, stirring to create a slurry. Once the sauce has simmered for a few minutes, pour in the cornstarch slurry. Whisk immediately, then cook for another 30 seconds. Set the sauce aside until ready to use.
- Preheat a large saute pan over medium-high heat and add a drizzle of olive oil. Add the chicken wings into the hot pan and season generously with salt. Brown the wings on all sides, until they are golden brown. Once browned, covered the pan with a tight-fitting lid. Continue to cook the wings for another 7 to 10 minutes, depending on size. Internal temperature measured with thermometer should reach 165F.
- Remove the lid and pour the teriyaki sauce over the wings. Coat the wings in the sauce and cook for one more minute, allowing the sauce to thicken and adhere to the wings. Sprinkle sesame seeds and/or chopped green onion over the top for garnish.
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From justonecookbook.com
4.4/5 (38)Total Time 45 minsCategory Appetizer, Main CourseCalories 383 per serving
- Place the chicken wings in a large bowl and crush 2 garlic cloves with a garlic press (or mince the garlic). Add 1 tsp grated ginger and ¼ cup sake.
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From mamalovesfood.com
Ratings 3Calories 92 per servingCategory Appetizer, Main Course
- Place wings on a parchment or silpat lined baking sheet (they can be close together or even touching, but not on top of one another). If you are making plain wings, go ahead and dust with salt and pepper, to your liking.
- Bake at 425F for about 15 minutes* on each side, until wings are browning and cooked through.
- Remove wings and place in a prep bow. Pour sauce over, then cover and shake vigorously until wings are coated evenly.
- Use tongs to place wings back on a lined baking sheet and return the tray to the oven for an additional 5 - 7 minutes, until crispy and perfect. If your oven has a convection setting, use it now for best results.
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- In a large glass bowl, combine water, salt, 1/4 cup of the chili garlic sauce and 1/4 cup of the honey. Stir until the salt is dissolved. Add the wings and chill for 30 minutes or up to 4 hours.
- To make the basting and dipping sauce, in a small bowl, combine the remaining chili garlic sauce, soy sauce, sweet soy sauce, Sriracha, remaining honey, vinegar, and ginger and mix well. Set aside half of the sauce for serving in order to avoid contamination.
- Heat the grill to medium high. Drain the thighs or wings and season them with sea salt and pepper. Grill the thighs or wings until golden, 15 to 25 minutes, turning as needed. DON'T turn too much. When the thighs or wings reach a golden color, around 155 F, baste them with the sauce, turning as needed until the wings are glossy, well coated and reach 165 F. ** Baking instructions in Notes.
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