Teriyaki Chicken Wings

  • Recipe By
  • Published May 13th
  • Ready In1h 10m
  • Servings12
  • Calories202
These wings are a hit at every party. I made 10 pounds of these wings for a recent get-together, and not one wing was left at the end of the night. Delicious!

Teriyaki Chicken Wings Ingredients

The following are the ingredients needed to make delicious Teriyaki Chicken Wings for 12 servings:

  • 1 cup water
  • 1 cup soy sauce
  • 1 cup white sugar
  • 1/4 cup pineapple juice
  • 1/4 cup vegetable oil
  • 1 tablespoon minced fresh garlic
  • 1 tablespoon minced fresh ginger
  • 3 pounds chicken wings or drumettes

Teriyaki Chicken Wings Cooking Instructions

  • Prep10m
  • Cook1h
  • Ready In1h 10m

To cook Teriyaki Chicken Wings, you need about 10 minutes of preparation time. The time needed to cook this Teriyaki Chicken Wings is about 1 hour , and you can serve your Teriyaki Chicken Wings within 1 hour 10 minutes . The following are the steps to cook Teriyaki Chicken Wings easily:

  1. 1 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.
  2. 2 Preheat an oven to 350 degrees F (175 degrees C). Grease baking dishes, and set aside.
  3. 3 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.

Notes

  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 202 calories; 10.1 grams of fat; 19.3 grams of carbohydrates; 9 grams of protein; 24 milligrams of cholesterol; 1227 milligrams of sodium.

  1. Jan 3rd 2012

    I made these wings for a New Years Party. I followed some of the other reviews and switched the amounts of pineapple juice and water (e.g. 1 cup juice, 1/4 cup water if you had 3lbs of wing ...

  2. Feb 4th 2011

    I use no water at all, more pineapple juice, and no oil. I dredge in flour then fry my wings. I omit white sugar and use brown sugar... gives it more of a smoky sweetness, rather then just s ...

  3. Jan 5th 2011

    HOLY CHICKEN WINGS BATMAN!!!! I was a little nervous on making this recipe, because I really dont like the taste of pineapples. But man oh man, I am glad I did. I marinated for the hour a ...

  4. Oct 23rd 2010

    We loved this recipe. I used the suggestions of other reviewers: 1/4 cup water, 1 cup pineapple juice, and while the wings were in the oven I boiled the marinade to reduce it and thickened ...

  5. Aug 6th 2010

    These are my go-to for the IndyCar races--it's become a tasty ritual. I generally use frozen wing pieces, thawed, and marinated overnight, but whole wings also work very well. In fact, I'v ...

  6. Jan 16th 2010

    This recipe is awesome! I used chicken drumsticks and I let it marinate for about 6 hours. I baked it in the oven uncovered for about 45 minutes. The chicken was a beautiful brown color and ...

  7. Dec 5th 2009

    These were a big hit at my football party tonight! I made 3 lbs of these and 3 lbs of buffalo wings, but I should have made all of the wings this way. They disappeared fast! Other reviewers ...

  8. Aug 19th 2009

    This recipe rocks! My family loved this especially my daughter's! This is going to be one of our weekly entree's for sure! I did change the recipe alittle bit by adding less water and mor ...

  9. Aug 17th 2009

    These were okay. They had great aroma, but not a ton of flavor like I was expecting form the smell that produced. If I make them again I will try to make the sauce thicker by using less wa ...