Teriyaki Chicken Wings

This recipe for chicken wings has been in my family for years and there’s good reason for it….they are delicious!!!.  It’s a recipe that I can remember my grandma making for holidays or anytime a bunch of us would get together.  They have just the right amounts of “everything” and your hands stay fairly clean, so they keep things clean.  After they are done baking in the oven, go ahead and move them into a crockpot to keep warm….this will help them become even more fall-off-the-bone than they already are.  They will keep for hours!  (If your guests don’t eat them all up too fast!)

Teriyaki Chicken Wings

  • Servings: 10-12
  • Difficulty: easy
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3 pounds chicken wings

1 cup water

1 cup soy sauce

1/4 cup brown sugar

1/4 cup pineapple juice

1/4 cup vegetable oil

1 teaspoon garlic powder

1 teaspoon ground ginger

(1 tbsp Siracha is optional….this was not in the original recipe)

Garnish:  Sliced green onions (green parts only)


Place the chicken wings in a gallon-size resealable plastic bag or large mixing bowl.  In a small bowl, whisk together remaining ingredients and pour over the chicken wings.  Seal the bag or cover and refrigerate for at least 4 hours.  (preferably overnight or 8 hours)  Remove the wings from the marinade and place them on a greased cookie sheet.  Bake at 350 degrees for 60 minutes or until deep golden brown.  Remove from the oven and serve.  Garnish with green onions if desired.

*These wings can be held for a party in a slow cooker on the “keep warm” setting”


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