Teriyaki Wingettes Recipes

AIR FRYER TERIYAKI CHICKEN WINGS RECIPE

Steps:

• If using store bought teriyaki sauce it will need to be thickened. See notes.
• Pat chicken wings dry with a paper towel. Toss with cornstarch, salt and pepper. Transfer wings to greased air fryer basket.
• Air fry at 400ºF for 18-24 minutes or until just about cooked through (time will vary depending on size of wings). Toss wings in teriyaki sauce then return to air fryer basket. Spoon any sauce remaining in the bowl over the wings.
• Air fry at 400ºF for 3 minutes or until wings are cooked through.

TERIYAKI CHICKEN WINGS

Steps:

• Preheat the oven to 400 degrees F.
• Season the chicken wings with salt and pepper and drizzle a little olive oil on them to prevent sticking. Lay the wings in a single layer on a baking sheet. Bake for 30 minutes or until the skin gets crispy and the wings are cooked through.
• Meanwhile, combine the teriyaki sauce ingredients in a large saucepan. Simmer over low heat and reduce until slightly thickened. Pour the sauce into a large bowl. Dump the wings into the bowl and toss to coat them with the sauce. Transfer to a serving platter and sprinkle with the sesame seeds and cilantro. Serve hot.

OVEN-BAKED TERIYAKI CHICKEN WINGS

Steps:

• Gather the ingredients.
• Combine the soy sauce, balsamic vinegar, brown sugar, garlic, ginger root, and pepper in a small saucepan.
• Gently heat on low just until the sugar is dissolved. Remove from heat and let cool to room temperature.
• Stir in the green onions.
• Place the chicken wings in a large zip-close freezer bag.
• Pour in the cooled teriyaki marinade , squeeze out the air and seal. Turn the bag to distribute the marinade over the wings. Refrigerate 12 hours or overnight.
• Gather the ingredients.
• Preheat the oven to 375 F. Line a baking pan with foil and place a cooling rack in the bottom of the pan.
• Place the chicken wings on the rack, cover them with the marinade from the bag, and sprinkle generously with paprika.
• Cover the pan tightly with foil and bake for 45 minutes.
• Remove the foil, raise the oven temperature to 425 F and bake another 15 minutes to brown the skin. If the chicken has not browned, place the tray under the broiler, watching carefully.
• Gather the ingredients.
• Combine the soy sauce, balsamic vinegar, brown sugar, and pepper in a small saucepan. Gently boil, stirring constantly, for 3 minutes. Watch carefully so it does not boil over.
• Remove from heat, stir in the garlic and ginger root, and let cool to room temperature.
• Stir in the green onions.
• Toss the finished wings with half of the teriyaki sauce, place on a platter and sprinkle with the toasted sesame seeds.
• Serve the remaining sauce on the side.
• Enjoy!

TERIYAKI CHICKEN WINGS

Steps:

• Whisk together the water, soy sauce, sugar, pineapple juice, vegetable oil, garlic, and ginger in a large glass or ceramic bowl until the sugar has dissolved. Add the chicken wings, coat with the marinade, cover the bowl with plastic wrap, and marinate in the refrigerator for at least 1 hour.
• Preheat an oven to 350 degrees F (175 degrees C). Grease baking dishes, and set aside.
• Remove the chicken from the marinade, and shake off excess and place the chicken wings into the prepared baking dishes. Discard the remaining marinade. Bake the wings in the preheated oven until the chicken is cooked through and the glaze is evenly browned, about 1 hour.

TERIYAKI WINGETTES

Steps:

• Rinse chicken and pat dry, and place wingettes on broiler pan.
• Broil 10 minutes on each side.
• Transfer wingettes to large slow cooker.
• Combine remaining ingredients in a large bowl, and spoon over wingettes.
• Cook on high for 2 hours, stirring once during cooking to coat chicken evenly with sauce.

EASY AND GOOD TERIYAKI CHICKEN DRUMETTES

Steps:

• Set oven to 425 degrees.
• Prepare a large foil-lined baking sheet that has been lightly greased with cooking spray.
• In a large bowl combine soy sauce and sherry; add in the drumettes and toss in the sauce mixture to coat.
• Arrange the drumettes side by side (you can season the drumettes with pepper if desired).
• Bake for about 20 minutes.
• In a bowl mix the teriyaki glaze and garlic, then brush tops of drumettes with half of the glaze.
• Turn over drumettes and brush with remaining glaze mixture.
• Return to oven and bake for 15 minutes or until drumettes are no longer pink inside.
• Sprinkle with sesame seeds and serve.
• Delicious!