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Teriyaki Chicken Wings

    Nothing says “Happy football season!” quite like a big ol’ plate of chicken wings. And while I’m all for breaking out the deep-fryer, I am not about to be stuck babysitting a cauldron of bubbling hot oil while my BFFs tune in to the game from the comfort of the couch. The solution? Crispy Baked Teriyaki Chicken Wings!
    Minimize the oil. Minimize the mess. And minimize the culinary babysitting. Simply pop the wings into the oven, grab a beverage (like these Bloody Marys for a Crowd), then toss the crispy wings with homemade teriyaki sauce before choosing whether or not you’ll be sharing this sticky-sweet snack with your game-day cohorts.
    2 – 4 pound package of chicken wings
    1 cup dark brown sugar
    1/2 cup white sugar
    1 cup soy sauce
    How to make it:
    Place a single layer of wings in a 9 x 13 pan.
    In a small pot put the dark brown and the white sugars and the soy sauce and mix together. Heat on the stove until sugar dissolves. (It does not need to come to a boil.) Then pour this mixture over the wings. Bake at 325 uncovered for 1 1/2 hours.