Chicken Wings Teriyaki Recipe

Summary

Preparation Time5 MinCooking Time50 Min
Ready In55 MinDifficulty LevelEasy
Health IndexHealthyCuisine
CourseMethod
Main IngredientInterest Group

Ingredients

 Chicken wings3 Pound
 Soy sauce1⁄2 Cup (8 tbs)
 Unsweetened pineapple juice1⁄4 Cup (4 tbs)
 Vermouth1⁄4 Cup (4 tbs)
 Garlic2 Clove (10 gm), minced, pressed
 Firmly packed brown sugar1 Tablespoon
 Ground ginger1⁄4 Teaspoon
 Cornstarch1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1978 Calories from Fat 437

% Daily Value*

Total Fat 48 g74.5%

Saturated Fat 12.8 g64.2%

Trans Fat 1 g

Cholesterol 775.7 mg

Sodium 8302.2 mg345.9%

Total Carbohydrates 51 g17%

Dietary Fiber 1.6 g6.6%

Sugars 23.8 g

Protein 308 g616.1%

Vitamin A 16.2% Vitamin C 78.2%

Calcium 24.7% Iron 85.3%

*Based on a 2000 Calorie diet

Directions

Remove tips from chicken wings (reserve to make stock another time); cut each wing in half at first joint. (Straighten wings by forcing joints until connective tissue snaps. Thread skewers through meat of chicken along bone from wide end of wing to tip.)
In a deep bowl or baking pan, stir together soy, Vermouth, pineapple juice, garlic, brown sugar, and ginger until blended.
Add wings and turn them to coat evenly.
Cover and refrigerate at least 12 hours or until next day, turning several times.
To bake, place wings in a single layer in a 9 by 13-inch baking pan; pour marinade over.
Bake, uncovered, in a 325° oven for 25 minutes or until meat is tender when pierced with a fork; drain off and reserve marinade.
In a small pan, stir together cornstarch and water; gradually stir in reserved marinade.
Cook, stirring, until sauce boils, thickens, and clears.
Brush sauce on wings. (At this point you may cover and refrigerate up to 6 hours.)
To brown wings, place them on a grill about 6 inches above a bed of low-glowing coals, or place on a gas or electric grill preheated to highest setting.
Cook, turning, until browned and crispy (about 2 minutes on each side).
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