Teriyaki Chicken Wings

Finger foods are great not only for football games, but for children too. My husband is hanging out with my dad this Sunday to watch football, so Elena and I ran a test run of some Teriyaki Chicken Wings. They quite won our approval with their salty, sweet flavor laced with ginger and garlic.

They also won my approval for being so simple to put together. Since they taste best marinated for at least a couple of hours, you can throw them together in about five minutes earlier in the day, and then bake them right before you serve. Convenient, delicious and nourishing!

Elena, who is four, liked these so well as they are “her size”, I think I will be making them again even after the football game!

Teriyaki Chicken Wings

I recommend that you use all organic ingredients, but it’s especially important to use organic soy sauce as soy beans are most often genetically modified. You may want to put down parchment paper on your pans, as they are a little messy. I call for a 1/2 cup of sugar which is halve of what our family recipe calls for. You can up the amount if you like, though a 1/2 cup seems to work just fine.

    2-3 pounds of chicken wings
    1 cup of organic naturally fermented soy sauce (for gluten free use Tamari sauce)
    1 cup of rice vinegar
    1/2 cup of whole cane sugar such as rapadura, or coconut/palm sugar, or honey.
    2 teaspoons of ground ginger
    3-6 cloves of garlic, peeled and put through a garlic press

1) Combine the soy sauce, vinegar, ginger and garlic in a small bowl and whisk well. In a wide dish, marinate the chicken wings with the sauce for a couple of hours (or overnight) in the refrigerator. The longer you marinate, the more flavor will seep into the chicken. Don’t marinate longer than 24 hours as it will make the chicken much too salty.

2) Preheat the oven to 400 degrees. Lay the chicken wings out on one or two baking sheets. Bake for 45 minutes. If you would like to save the rest of the sauce, pour in a small pot and bring to a boil for about 5 minutes. Save to serve with meats, vegetables, or rice. Keeps one week.

3) Use a metal spatula to remove from the pan and serve with plenty of napkins.

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I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!


    • KimiHarris says

      The brand I used was organic Shoyu, by San-J. 🙂 I also like to use a more expensive raw brand when using cold.

  1. Tina~ says

    We made this tonight for a Superbowl snack….
    skipped the sugar and soy, just used apple cider vinegar, ginger and garlic, and a bit of water. The wings came out great- sort of a island flavor~ They were very good!

  2. tim says

    Here is a nice touch. Get some Asian Sweet Chili sauce (it’s actually got a little hot pepper spice in it) and baste the wings with it before you put them in the oven. The chili sauce forms a glaze that’s a little sticky, but it gives the wings a nice kick. Try it, you’ll like it.

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