Teriyaki Chicken Wingettes & Drummies Recipe
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Ingredients: |
Ingredients: 1-5lb bag of chicken wing sections (more for a bigger crowd, just adjust recipe)
1-2 cups of Yoshida’s Gourmet Sauce (not sold at all stores, may be sold at Publix, Cosco or Sam’s Club, you can use another brand but this is my favorite)
McCormick’s Nature’s Seasoning
3 Scallions (Green Onions) diced
Non-Stick Cooking Spray
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Directions: |
Directions:Preheat oven to 450 degrees.
Start with thawed wing sections, rinse well and pat dry with paper towels. Season chicken lightly with Nature’s Seasoning (twice over the surface of the chicken and toss with tongs for even distribution) in a large mixing bowl. Wash this bowl because you are going to use it again! NOTE: Remember when handling raw chicken wash your hands and wipe down counter surfaces often to avoid salmonella or cross contamination of other cooking utensils. Spray shallow 13 x9 roasting pan with non-stick cooking spray. Place seasoned chicken in pan. Bake for 50-60 minutes or until you see nice browning and juices are running clear. Pour 1-2 cups of Yoshida’s sauce in the mixing bowl. Using tongs, place cooked 8-10 wing sections in the sauce and toss the wings in the sauce. Please sauced wings back in the roasting pan. Repeat this process until all wing sections have been sauced. Pour remaining sauce over chicken in the roasting pan and add your diced green onions. Bake for no more than 5-10 to allow sauce to caramelize the chicken. Watch your wings because the sugars in the sauce can burn quickly! Serve with your choice of rice and stir-fry veggies. Warm some sauce up in a separate bowl in the microwave to spoon over rice and veggies. Enjoy! |
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