Teriyaki Wing Dings
Yield
6 servingsPrep
20 minCook
45 minReady
7 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
lemon juice
|
|
| ¼ | cup |
ketchup
|
|
| ¼ | cup |
soy sauce, tamari
|
|
| ¼ | cup |
vegetable oil
|
|
| 2 | tablespoons |
brown sugar
|
|
| ¼ | teaspoon |
garlic powder
|
|
| ¼ | teaspoon |
black pepper
|
|
| 3 | pounds |
chicken wings
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
lemon juice
|
|
| 59 | ml |
ketchup
|
|
| 59 | ml |
soy sauce, tamari
|
|
| 59 | ml |
vegetable oil
|
|
| 3E+1 | ml |
brown sugar
|
|
| 1.3 | ml |
garlic powder
|
|
| 1.3 | ml |
black pepper
|
|
| 1.4 | kg |
chicken wings
|
|
Directions
Remove wing tips and cut at joints.
Combine all ingredients; mix well; add chicken.
Cover and refrigerate at least 6 hours or overnight, turning occasionally.
Preheat oven to 375℉ (190℃).
Arrange chicken on rack in aluminum foil-lined shallow baking pan.
Bake 40 to 45 minutes, basting occasionally with marinade.
