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Teriyaki Chicken Wings Recipe
|Chicken wings/Drumettes||2 Pound|
|Teriyaki sauce||1⁄4 Cup (4 tbs) (Kikkoman)|
|Orange juice/Pineapple juice||2⁄3 Cup (10.67 tbs)|
|Orange marmalade||1 Ounce (1 Heaping Tablespoon)|
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
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.