Teriyaki Garlic Chicken Wings

I’ve been secretly on a chicken wing kick.  There is a local restaurant here that does an amazing dry rub on its chicken wings. I wanted to create a teriyaki chicken wing recipe to celebrate the launch of Wildtree’s Teriyaki Sauce.  So here goes!

Teriyaki Garlic Chicken Wings

  • Servings: 20 wings
  • Print

Ingredients for the wings:

  • 20 chicken wing drumettes. This is a little over 3lbs. Look for these at your grocery store. It’s where the butcher has already separated the wing into the two parts and discarded the weird pointy wing tip
  • 2 tablespoons Wildtree Garlic Galore
  • 1 tablespoon Wildtree Garlic Grapeseed Oil or regular grapeseed oil

Ingredients for the glaze:

  • 1/3 cup Wildtree Teriyaki Sauce (or other teriyaki sauce)
  • 2 tablespoons Tamari sauce (or use soy sauce if you don’t care if it’s gluten free)
  • 1 teaspoon chopped garlic
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ginger

Directions:

In a large ziploc bag, combine the oil, seasonings, and chicken. Allow to marinate for a few hours or up to a day in the refrigerator. You can also freeze this if you’d like.

Preheat the oven to 425F. Remove the chicken from the bag and spread out the individual pieces on a sheet pan. Cook on one side for 10 minutes. Make the glaze while the chicken is cooking. Mix all ingredients in a small saucepan and cook on medium until it thickens slightly, about 10-15 minutes. Turn the stove to low to keep the glaze warm. After the first 10 minutes in the oven, turn the chicken pieces and cook for another 10 minutes. Continue to flip/cook until the meat registers 165F, between 30-35 minutes total cooking time.

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When the meat registers 165F, immediately turn off the oven and remove the chicken.

Place the chicken wings in a large bowl and coat with the glaze.

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Serve while hot.

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Enjoy!

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