Teriyaki Chicken Wings
Teriyaki Chicken Wings — superb, the best you’ll ever eat. Tender and full of flavor. Slightly crispy with a sauce that’s on the wings and doesn’t lie beside it in a little puddle and it’s very simple to make.
Prep Time: 20 mins
Cook Time: 1 hr 30 mins
Total Time: 1 hr 50 mins
Course: Appetizer
Cuisine: Asian
Servings: 6
Ingredients
3 lbs chicken wings tips removed and split at joint
1 cup of soy sauce
2/3 cup water
1 cup brown sugar
2 tablespoons dry mustard
1 Tablespoon ground ginger or 1 tablespoon freshly grated ginger root
3 garlic cloves minced
Instructions
1. Place chicken wings in a large shallow baking pan, a cookie sheet worked well for me.
2. Place the soy sauce, water, brown sugar, dry mustard, ginger, and garlic in a medium-size saucepan and bring to a boil over medium heat.
3. Remove the pan from the heat after it starts to boil.
4. Pour marinade of wings and place in a preheated 350-degree oven. Bake for 1 hr and 30 minutes. Turning chicken wings halfway through baking time.
5. Remove wings from the oven and place on a jelly roll pan. Turn your oven to broil and brown wings until crispy, turning several times while broiling. This only takes a couple of minutes.
Note
1. The teriyaki sauce reduces once baking and then becomes slightly thicker. Turning the wings halfway through baking time makes it possible for the wings to get really well coated.