Teriyaki Chicken Wings

These were great, but definitely needed several tweaks. Per the other reviews, I reduced the water to 1/4 cup, subbed 1/2 cup brown sugar for the white sugar, and increased the pineapple juice to 1 cup. Then instead of discarding the marinade, I simmered it to reduce it, then thickened with cornstarch. To save time on baking, I noticed they were cooked through by 35 minutes, so I stopped baking it there and finished under the broiler to crisp. I tossed the cooked wings in the sauce mixture and it was amazing! I highly recommend this recipe with these tweaks.

I only had 2lbs of drummies/wings so I had to scale accordingly- which, meant - like others - I also reduced nearly all liquids (and sugar) by half. I really don’t like altering a recipe for the first time this much but, I was concerned there was too much liquid to 2lbs (or 3lbs for that matter), to saturate into the chicken in an hour. After marinating, I transferred the liquids to a small pot and simmered - basting as I flipped the wings a couple times during the cook time. We thought these very delicious! Sadly, some cooking liquid seeped over and underneath my foil and onto my baking sheet - making it a devil to clean! Served with blue cheese and ranch dressing but these are good “naked.” I see why these are such a hit Amy! Will make again with my changes (or double the chicken if leaving liquids alone!. Thanks!

I have used this many times but, I always let them marinate overnight, 12-24 hours & I did take the suggestion to cut down on water a bit, and I think it did concentrate the marinade more, but have made it numerous times & always to rave reviews from family & friends. I don’t need any additional sauces to dip in, they are perfect as they are.