Teriyaki Chicken Wings
Of all the different types of pieces of chickens that are out there, I have to admit that I love chicken wings the most.
Yes, I realize that chicken wings are very unhealthy. They contain a large amount of skin and fat, and only contain a small amount of meat. But I love them anyway.
On occasion, especially when there is a good sale at the grocery store, I will purchase chicken wings. When I am at home, I am then at a loss as to how to cook these wings. There are just so many good recipes. Since I eat them so rarely, I really want to make sure they are delicious.
Before I used to buy a teriyaki marinade, in a bottle, from the grocery store. Now that I know how simple and easy it is to make my own teriyaki sauce, I don’t bother buying bottled teriyaki sauce any more. The best part is that this teriyaki sauce is made from ingredients I already have in my pantry!
- 1½ pounds party chicken wings (1st and 2nd parts)
- 1 garlic clove, mined
- ¼ teaspoon ginger powder
- ¼ teaspoon salt
- ¼ cup soy sauce
- 2 tablespoons sugar
- ¼ cup pineapple juice
- Preheat oven to 400 F. Line a baking sheet with aluminum foil. Set aside.
- In a large bowl, combine garlic, ginger and salt. Place chicken in a single layer on the prepared baking sheet. Bake chicken for 30 minutes, flipping the chicken after 15 minutes.
- Meanwhile, after the chicken has been cooking for about 20 minutes, heat soy sauce, sugar and pineapple in a small pot, over medium high heat. Boil the sauce until it has thickened slightly, about 10 minutes.
- Remove chicken from oven, but do not turn off oven. Flip the chicken over and brush the tops of the chicken wings with the teriyaki sauce. Bake for 5 minutes. Flip the chicken pieces over and brush the other side of the chicken with the sauce. Bake for another 5 minutes.
- Serve hot, with remaining sauce.
Adapted from Japanese Cooking 101