Roasted Teriyaki Wings
Prep time 4 hrs
Cook time 60 mins|
Slightly sweet and full of savory wood-fired flavor. These sticky Teriyaki wings are always a hit on game day, especially for those who don’t prefer heat on their wings.
2 1/2 lbs Large Chicken Wings
1/2 cup Soy Sauce
1/4 cup Water
1/4 cup Brown Sugar
2 Tbsp Rice Wine Vinegar
1 clove Garlic, minced
2 tsp Sesame Oil
2 Tbsp Fresh Ginger, smashed
1 Tbsp Sesame Seeds, lightly toasted
Cut the wings into three pieces through the joints. Discard the wing tips, or save for chicken stock.
Transfer the remaining chicken drumettes and flats to a large resealable plastic bag or a bowl.
For the Marinade: In a small saucepan, combine the soy sauce, water, brown sugar, vinegar, scallions, garlic, sesame oil, and ginger. Bring to a boil, then reduce the heat and simmer for 10 minutes.
Cool completely, then pour over the chicken wings. Seal the bag and refrigerate for several hours, or overnight. Drain the wings, discarding the marinade.
When ready to cook, set the temperature to 350℉ and preheat, lid closed for 15 minutes.
Cook for 45 to 50 minutes, or until the skin is brown and crisp and the meat is no longer pink at the bone.
Turn once during the cooking time to prevent the wings from sticking to the grill grate. Remove from grill.
Sprinkle with sesame seeds to serve. Enjoy!
*Cook times will vary depending on set and ambient temperatures.
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