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Like our other favorite version of teriyaki wings, our Teriyaki wings version 2.0 disappeared in no time at all. The sauce is a little sweet and sticky yummy. If I’m in a spicy-wings mood I add a bit of red pepper flake to the sauce. If i’m in a very-spicy-wings mood I’ll add hot sauce, Sriracha or hot chili paste.
I cook my wings on my Char-Broil The Big Easy TRU-Infrared Oil-less Turkey Fryer using the Wingin’ator 3000 modification, but you can grill them or cook them in the oven and they’ll come out just fine.
My first version of Teriyaki wings are just as great.
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.
Teriyaki Wings Version 2.0
- Brine wings for 1 hour.
- Shake off excess brine. Sprinkle with rub.
- Dunk wings in wing sauce and place on a baking pan covered in foil under the broiler (or return to the grill, if grilling) until golden brown.
Nutritional values are approximate.