Teriyaki Chicken Wings

The combination of Asian flavors goes so well to make these chicken wings a favorite of all time.
I continue to receive requests for my recipe from friends who are invited to dinner when I am making wings.
I have many different varieties of wings. Hot, stupid hot, honey bbq, garlic butter, Caribbean Jerk, and more.
If you love wings and you want a variety of wings give these a try.
I continue to receive requests for my recipe from friends who are invited to dinner when I am making wings.
I have many different varieties of wings. Hot, stupid hot, honey bbq, garlic butter, Caribbean Jerk, and more.
If you love wings and you want a variety of wings give these a try.
Ingredients
- 2 lbs of wings
- 3/4 cup of soy sauce
- 3/4 cup of brown sugar
- 1/2 tsp. of powdered ginger
- 1/2 tsp. garlic powder
- 1 cup of canola oil, enough to cover the wings, so it depends on the size of pan you use.
- 3 green onions, sliced
Directions
- Mix the soy sauce, brown sugar, ginger and garlic powder together and set aside.
- Heat oil.
- Season the wings with salt and pepper.
- Drop wings in hot oil and cook for about twenty minutes, do not crowd where they are on top of each other.
- Slice up the green onions to use as a garnish on top of the wings after they are cooked.
- Take sauce and place it in a container, only about 1/4 cup at a time for every 10 wings. Use a container that has a tight lid. Drop wings in container cover with lid. Shake well.
- Garnish with the green onions and serve.
- The recipe makes about forty wings.
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