KIKKOMAN TERIYAKI WINGS RECIPES

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TERIYAKI CHICKEN WINGS RECIPE | ALLRECIPES



Teriyaki Chicken Wings Recipe | Allrecipes image

These wings are a hit at every party. I made 10 pounds of these wings for a recent get-together, and not one wing was left at the end of the night. Delicious!

Provided by Amy Powell

Categories     Chicken Appetizers

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours 0 minutes

Yield 24 wings

Number Of Ingredients 8

1 cup water
1 cup soy sauce
1 cup white sugar
¼ cup pineapple juice
¼ cup vegetable oil
1 tablespoon minced fresh garlic
1 tablespoon minced fresh ginger
3 pounds chicken wings or drumettes

Steps:

  • Whisk together the water, soy sauce, sugar, pineapple juice, vegetable oil, garlic, and ginger in a large glass or ceramic bowl until the sugar has dissolved. Add the chicken wings, coat with the marinade, cover the bowl with plastic wrap, and marinate in the refrigerator for at least 1 hour.
  • Preheat an oven to 350 degrees F (175 degrees C). Grease baking dishes, and set aside.
  • Remove the chicken from the marinade, and shake off excess and place the chicken wings into the prepared baking dishes. Discard the remaining marinade. Bake the wings in the preheated oven until the chicken is cooked through and the glaze is evenly browned, about 1 hour.

Nutrition Facts : Calories 202.3 calories, CarbohydrateContent 19.3 g, CholesterolContent 23.8 mg, FatContent 10.1 g, FiberContent 0.2 g, ProteinContent 9 g, SaturatedFatContent 2.3 g, SodiumContent 1226.7 mg, SugarContent 17.5 g

BANG BANG SHRIMP RECIPE - SKINNYTASTE



Bang Bang Shrimp Recipe - Skinnytaste image

Bangin Good Shrimp- A healthier, slimmed down copycat recipe of Bonefish Grill's very popular Bang Bang shrimp recipe.

Provided by Gina

Categories     Appetizer    Lunch

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 4

Number Of Ingredients 9

5 tbsp light mayonnaise
3 tbsp Thai Sweet Chili Sauce
1 tsp Sriracha
1 lb large shrimp (shelled and deveined (weight after peeled))
2 tsp cornstarch
1 tsp canola oil
3 cups shredded iceberg lettuce (or butter lettuce)
1 cup shredded purple cabbage
4 tbsp scallions (chopped)

Steps:

  • In a medium bowl, combine mayonnaise, Thai sweet chili sauce and Sriracha. Set aside.
  • Combine lettuce and cabbage and divide between four plates. Set aside.
  • Coat shrimp with cornstarch, mixing well with your hands.
  • Heat a large skillet or wok on high heat, when hot add oil. When oil is hot add the shrimp to hot pan and cook tossing a few times until cooked through, about 3 minutes.
  • Remove from pan and combine with the sauce coating well.
  • Place shrimp on lettuce and top with scallions.

Nutrition Facts : ServingSize 2 /3 cup shrimp, Calories 215 kcal, CarbohydrateContent 12 g, ProteinContent 24 g, FatContent 7.5 g, SaturatedFatContent 1 g, CholesterolContent 178 mg, SodiumContent 438 mg, FiberContent 1 g, SugarContent 6 g

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