Teriyaki Chicken Wings Recipe

Teriyaki Chicken Wings picture

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Chicken wings/Drumettes2 Pound
 Teriyaki sauce1⁄4 Cup (4 tbs) (Kikkoman)
 Orange juice/Pineapple juice2⁄3 Cup (10.67 tbs)
 Orange marmalade1 Ounce (1 Heaping Tablespoon)

Nutrition Facts

Serving size: Complete recipe

Calories 1290 Calories from Fat 292

% Daily Value*

Total Fat 32 g49.9%

Saturated Fat 8.6 g42.8%

Trans Fat 0.6 g

Cholesterol 517.1 mg

Sodium 767.8 mg32%

Total Carbohydrates 37 g12.2%

Dietary Fiber 0.53 g2.1%

Sugars 30.9 g

Protein 201 g401.1%

Vitamin A 17.7% Vitamin C 158.2%

Calcium 14.7% Iron 46.4%

*Based on a 2000 Calorie diet

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.
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