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Whoa back up the truck to teriyaki yumminess! We both loved the heck out Moore’s Asian Teriyaki wing sauce. Though the bottle says you can use the sauce on anything from vegetables to stir-fry to whatever, the sauce was amazing on wings. Not overly sweet as teriyaki sauce can sometimes be. Not overloaded with soy sauce or ginger. Just flat-out perfect teriyaki flavors.
I made sure to not overly sauce my wings. Some places you buy wings at like to bury their wings in sauce, usually to hide skimpy thin wings. Not me. I use the big wings and I want to taste the wings too, not just the sauce. But, Moore’s Asian Teriyaki wings sauce sure is yummy!
Remember that if you have to refrigerate your open bottle of wing sauce to let it sit out on the counter for at least 30 minutes before using. You don’t want to ‘shock’ hot, just-cooked wings with a cold sauce.
Also try Moore’s Creamy Ranch or Blue Cheese wings.
I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.
Moore’s Asian Teriyaki Wings
Ingredients
- 3-4 pounds chicken wings flats and drumettes separated, tips discarded
- 2 tablespoons vegetable oil
- 3-4 tablespoons Buffalo wing seasoning
- 1 ½ cups Moore's Asian Teriyaki wing sauce
Instructions
- Place wings in a large resealable baggie or container.
- Add the oil and rub, seal, and shake to coat.
- Refrigerate for 1-3 hours.
- When wings are done, transfer to a bowl and drizzle with the sauce. Toss to coat.
- Serve.
Notes
Nutrition
Nutritional values are approximate.
