Teriyaki Chicken Wings Recipe - Allrecipes.com
Teriyaki Chicken Wings Recipe
  • READY IN ABOUT hrs

Teriyaki Chicken Wings

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 24 wings Change Servings
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  • PREP

    10 mins
  • COOK

    1 hr
  • READY IN

    1 hr 10 mins

Directions

  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. Preheat an oven to 350 degrees F (175 degrees C). Grease baking dishes, and set aside.
  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.
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Reviews More Reviews

Most Helpful Positive Review
Oct 27, 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 it with corn starch. Once the wings were done I tossed them in the sauce reduction and they were very flavorful. (I can see how these wouldn't have much flavor if you ate them after being cooked, without tossing them in the sauce.) Lots of flavor....maybe a bit too sweet. Will probably put in less sugar next time. We will definitely be making these again.

 
Most Helpful Critical Review
Aug 17, 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 water and maybe using brown sugar instead of white sugar.

 
Dec 07, 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 suggested using more pineapple juice and less water, so I used 1/4 cup of water and a full cup of pineapple juice. I also used only 3/4 cup of soy sauce (all I had left) and a few shakes of ground ginger rather than a full tablespoon of fresh. I marinaded the wings for about 3 hours. They came out superb!!!

 
Feb 04, 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 sugary sweet. And I also cook down the marinade, then toss the wings to coat after being fried, and broil in the oven for 10 minutes.

 
Jan 06, 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 and then while the wings were cooking, I made more of the marinade, excluding the veggie oil, and simmered it on the stovetop, reducing it by half or until thick. And then tossed the wings, in it, once they were done. I will definitely make this with more wings the next time, because everyone in my house gobbled up more than they said they would!!!!

 
Aug 09, 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've done nearly every part of the bird with great success. Just adjust the cooking time for bigger bit. A lot of the time I'll put the remaining marinade in a saucier and boil it down while the chicken is baking and toss it in the blender to make a smooth sauce. It's just too good to waste. With about twenty minutes left, drown the chicken again. This makes eating a bit messy, but it tastes out-of-this-world.

 
Aug 20, 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 more pineapple to juice to make up for the water. This was great!

 
Jan 19, 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 the chicken had just enough flavor. I would definitely serve this to company, and will make this again! It is very easy. Oh, I did add 1/4 c more of pineapple juice and 1/4 c less water.

 

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Nutrition

  • Calories
  • 202 kcal
  • 10%
  • Carbohydrates
  • 19.3 g
  • 6%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 10.1 g
  • 16%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 9 g
  • 18%
  • Sodium
  • 1227 mg
  • 49%

* Percent Daily Values are based on a 2,000 calorie diet.

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