TERIYAKI CHICKEN WING RECIPE RECIPES

PRESSURE COOKER TERIYAKI CHICKEN RECIPE | ALLRECIPES

Pressure Cooker Teriyaki Chicken Recipe | Allrecipes image

I combined other teriyaki recipes to make up a yummy version for my favorite cooker: my electric pressure cooker. I used a mix of boneless skinless thighs and chicken tenders. Serve with spaghetti or rice noodles and broccoli...YUM!!

Provided by LESLIESAMI

Categories World Cuisine Asian

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 8 servings

Number Of Ingredients 11

Ingredients

¾ cup brown sugar
¾ cup reduced-sodium soy sauce
¼ cup cider vinegar
2 tablespoons ground ginger
2 tablespoons garlic powder
1 teaspoon ground black pepper
1 (20 ounce) can crushed pineapple
1 cup chicken stock
3 pounds boneless, skinless chicken thighs
2 tablespoons cornstarch
2 tablespoons cold water

Steps:

Combine brown sugar, soy sauce, cider vinegar, ginger, garlic powder, pepper, crushed pineapple and juice, and chicken stock in a bowl and stir until the brown sugar is dissolved.
Place chicken thighs in the pressure cooker and pour in the sauce. Stir gently to coat. Bring the pressure cooker up to high pressure over high heat, then reduce the heat to low, maintaining high pressure. Cook for 20 minutes.
Stir cornstarch into cold water and set aside.
Reduce the pressure using the rapid-release method. Use a slotted spoon to transfer the chicken to a serving dish; cover with foil and set aside. Whisk the cornstarch mixture into the sauce, bring the mixture to a boil, and cook, stirring frequently, until the sauce has thickened, about 3 minutes. Serve the chicken topped with the teriyaki sauce.

Nutrition Facts : Calories 352 calories, CarbohydrateContent 31 g, CholesterolContent 103.2 mg, FatContent 11.4 g, FiberContent 1.2 g, ProteinContent 30.7 g, SaturatedFatContent 3.1 g, SodiumContent 1008.6 mg, SugarContent 24.4 g

SLOW-COOKER TERIYAKI CHICKEN WINGS RECIPE - BETTYCROCKER.…

Slow-Cooker Teriyaki Chicken Wings Recipe - BettyCrocker.… image

With Asian flavor notes from soy sauce, ginger and pineapple juice, these slow-cooked chicken wings can be an appetizer or a meal in themselves.

Provided by Jessica Walker

Total Time 6 hours 10 minutes

Prep Time 10 minutes

Yield 24

Number Of Ingredients 9

Ingredients

3/4 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon garlic powder
1 teaspoon ground ginger
1 cup soy sauce
3/4 cup water
1/4 cup pineapple juice
1/4 cup vegetable oil
4 lb chicken wings (24)

Steps:

In very large bowl, mix all ingredients except chicken wings. Add chicken; toss gently to coat. Refrigerate at least 2 hours to marinate.
Remove chicken from marinade; place in 4- to 6-quart slow cooker. Add about 1 cup of the marinade; discard any remaining marinade.
Cover; cook on High heat setting 4 to 5 hours or until juice of chicken is clear when thickest part is cut to bone (165°F).

Nutrition Facts : Calories 140 , CarbohydrateContent 12 g, CholesterolContent 40 mg, FatContent 1 , FiberContent 0 g, ProteinContent 7 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Serving, SodiumContent 610 mg, SugarContent 11 g, TransFatContent 0 g

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SLOW-COOKER TERIYAKI CHICKEN WINGS RECIPE - BETTYCROCKER.…

With Asian flavor notes from soy sauce, ginger and pineapple juice, these slow-cooked chicken wings can be an appetizer or a meal in themselves.
From bettycrocker.com
Reviews 4.5
Total Time 6 hours 10 minutes
Cuisine Asian
Calories 140 per serving

Cover; cook on High heat setting 4 to 5 hours or until juice of chicken is clear when thickest part is cut to bone (165°F).

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STICKY KICKIN' WINGS | CHICKEN RECIPES | JAMIE OLIVER RECIPES

From jamieoliver.com
Total Time 46 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 306 calories per serving

1. Toast the sesame seeds in a dry 20cm non-stick frying pan on a medium heat until lightly golden, then remove to a plate.
2. Still on the heat, sit the wings in the pan – they should fit snugly. Let them colour for 1 minute on each side, then add the teriyaki and just cover the wings with water.
3. Halve the chilli lengthways and add to the pan. Simmer for 35 to 40 minutes, or until the chicken is tender and the sauce is nice and sticky, turning occasionally.
4. Add a splash of red wine vinegar to the pan and jiggle around to pick up the gnarly bits.
5. Trim and finely slice the spring onions, scatter them over the chicken with the toasted sesame seeds, and get stuck in.

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