Teriyaki Chicken Wings Recipe
Ingredients
| Chicken wings | 2 1⁄2 Pound | |
| Soy sauce | 3⁄4 Cup (12 tbs) | |
| Water | 1⁄4 Cup (4 tbs) | |
| Onion | 2⁄3 Cup (10.67 tbs), chopped | |
| Fresh grated ginger root | 1 Teaspoon |
Nutrition Facts
Serving size
Calories 131 Calories from Fat 30
% Daily Value*
Total Fat 3 g5.2%
Saturated Fat 0.89 g4.5%
Trans Fat 0.1 g
Cholesterol 53.9 mg18%
Sodium 975.3 mg40.6%
Total Carbohydrates 2 g0.7%
Dietary Fiber 0.29 g1.1%
Sugars 0.7 g
Protein 22 g43.7%
Vitamin A 1.1% Vitamin C 3%
Calcium 1.7% Iron 6.4%
*Based on a 2000 Calorie diet
Directions
Combine chicken and remaining ingredients in a shallow container.
Cover and refrigerate 8 hours, turning occasionally.
Remove chicken from marinade, discarding marinade, place in a single layer on a lightly greased 15 x 10 x 1-inch pan.
Bake, uncovered, at 350° for 30 minutes.
Turn each piece, and continue baking 15 minutes or until done.
Chef
