When you come across a recipe titled that starts with “World’s Best and Easiest”, you pay attention. I found this recipe for Teriyaki Chicken Wings on Food.com and the title really intrigued me. Could these be the best AND the easiest to make? We tested them out for our housewarming party last February (yes – STILL backlogged!). And with the Super Bowl coming up, I wanted to share the recipe with you!
- 5 lbs chicken wings (skin on or off – it’s up to you!)
- 1 1/4 C soy sauce
- 1 lb dark brown sugar (you can buy a 1 pound box to make measuring a no brainer)
- Preheat oven to 350 degrees Fahrenheit. Line two roasting pans (or cookie sheets with a lip) with nonstick foil – this will make clean-up soooo much easier.
Mix sauce and sugar together. Brush on both sides of the wings. Pour remainder of sauce over wings.
Pour Sauce Over Brushed Wings
Cook face down so that the”pretty” side of the wing gets good and brown for about 40 minutes and then flip over. Cook for another 15 minutes.
Flip After 40 Minutes
Throw all the gooey sauce into the crock pot with the wings and simmer on low heat for as long as you want (at least 10 minutes). This is step is what makes the meat fall off the bone, but you don’t have to do it to cook them through.
“World’s Best and Easiest” Teriyaki Chicken Wings
These chicken wings really were DELICIOUS. The meat fell right off the bone as promised, and they were deliciously sticky. I’ll definitely be making these again – perhaps for this year’s Super Bowl!
In thinking about some of my posts from the last year, I realized that I have really just gotten all about the food and less about…anything else! Time to sit, reflect, and put pen to paper has definitely dissipated greatly but I fully intend to get back into it and soon!
But for now, another food post.
I made this as part of the 2013 Holiday Bake-A-Thon to give away as packaged gifts, and munchies for a housewarming get-together Kev and I had recently and the Super Bowl. The sweet and savory flavors make this snack seriously addicting, and it makes a huge batch that is perfect for gifting or sharing.
Shirley sent me the original recipe a few years ago, and I’ve adapted it as such:
- 1/2 C light corn syrup (I used Karo brand)
- 1/2 C of sugar
- 1/2 C vegetable oil
- 1/2 C butter (1 stick) unsalted butter
- 2 T soy sauce
- 2 bags of microwavable popcorn (I used kettle corn)
- 1 box of Rice Chex cereal
- 1 box of Corn Chex cereal
- 1 lb bag of mini pretzels
- 1 lb mixed nuts (optional)
- 1 bottle of Furikake
You can also sub half of both of the chex cereals for a box of honeycomb, or whatever combination you like. It’s totally customizable to whatever cereal, popcorn, chips, etc. you feel like throwing in. Just make sure you’re not overdoing it with the dry ingredients, or there will be too much for the wet ingredients to coat evenly.
- Preheat oven to 250 degrees Fahrenheit.
- Heat and melt the first 5 ingredients above in a pan or small pot. A nonstick pan or pot will make clean-up easier.
Melt the Wet Ingredients Together
- In two extra large aluminum pans (or two large roasting pans if you have them), divide and mix all the dry ingredients together EXCEPT the Furikake.
- Pour a fourth of the wet mixture over the cereal in both pans and mix well. Then divide and pour the rest of the wet ingredients and mix well.
- Place both trays in the oven for an hour, mixing about every 10-15 minutes. After the first 10 minutes, divide and pour the Furikake over the cereal mix and mix well.
Furikake Chex Mix