Chicken Wings and Football? Yes!
OMG Finger Licking’ Good… A slight change from the Hot & Spicy or a fabulous addition to any gathering. Always a request on a chic nite, get together with family to watch the game and always a hit for an “I’ll bring something” event.
Again this is a basic wing recipe; you can enhance adding hot chile peppers, sesame seed or pineapple cuts ect; be creative!
2 family packs of wings
12 oz bottle of Teriyaki sauce
1 1/2 c sugar
1/2 tsp garlic powder
1/4 tsp ginger
salt & pepper to taste
- discard tip, cut in half
Clean & pat dry wings; using a sharp butcher knife, remove tip of each wing and cut in half. Fill a tray or baking dish with wings. The family pack of large wings usually has 14-16 pieces; 2 packages should give you about 60 pieces in total. This is the advised amount for each tray, they can lay close but not layered to brown nicely Turning the wings carefully on the hour is essential, paying attention not to tear the skin.
In a large measuring cup combine Teriyaki, sugar, garlic & ginger. Of course you can substitute fresh ginger and fresh-cut garlic (optional). I normally make 22 trays and prefer to make them quickly; do you really want pieces of garlic or ginger sticking to your teeth?
Pour mixture over wings; time prevailing marinate 1 hour to over nite (umm). When ready pre-heat oven to 425*
Place in hot oven and turn wings in an hour. Remove tray and pour most of the liquid out; leaving a half of an inch in bottom of pan. Lower oven temperature to 400*
Return to oven for an additional hour.
You can cook down the liquid in a double boiler for a glaze. (optional)
Turn wings again; outer wings brown quickly; take notice to rotate them to the center of pan.Return to oven which has been lowered to 350*for half an hour.
Some cooks use brown sugar or molasses; I find it to be sticky and they burn easily on the high temp. Others use Soy sauce, there are various versions; this is the recipe I modified and is always a crowd pleaser. Hope you enjoy these as well!