March 20, 2011

Teriyaki Chicken Wings

This is a recipe that I have had for years and was handed down to from my Aunt Peg.  It is a tried and true recipe that is a family favorite.  As the chicken bakes it fills the house with this delicious aroma that makes waiting so hard!
TERIYAKI CHICKEN WINGS
5-7 lbs. frozen chicken wings or drumettes
2 c. soy sauce
2 c. sugar
1 Tbsp. minced garlic-from bottled, 
or 3-4 cloves, crushed
1 tsp. minced ginger-from bottled, 
or 1/4 tsp. powdered ginger


Preheat oven to 325 degrees.
In a medium size mixing bowl combine the soy sauce, sugar, garlic and ginger, and whisk together until sugar is dissolved.  
Place chicken wings in a large dutch oven or large roasting pan.  
Pour soy sauce mix over the chicken, and stir to coat all pieces.  
Cover your pan with either a lid or a tent of foil.  
Bake for 2 1/2-3 hours (depending on the # of lbs. you use), stirring 45-50 minutes.  
Remove from the oven, place on a serving tray then sprinkle with toasted sesame seeds if desired.




This dish makes an awesome teriyaki sauce that is great when drizzled over rice.  The chicken wings are wonderful served hot or cold!
Note:  You can use fresh chicken wings, but you will need to reduce the cooking time by about 1/2 hour.

3 comments:

Pam said...

Yum!!! Love those wings and wish I had some right now!

Mama Kelly aka Jia said...

Oh these look just wonderful .. and a great idea for a potluck contribution.

Kathryn L.M. Reynolds said...

We just got done eating your wonderful recipe! I cut the chicken strips into chunks
and cooked them on a cookie sheet
Put them on rice and pored some of the leftover sauce on top.
Yummy thanks for the recipe!
Kathy and Mike