Teriyaki Chicken Wings

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Just got done making these wings about 1/2 hr agao and they are almost gone already. I followed others suggestions and substituted pineapple juice. I also only had regular soy so following advice of reviewer below. i used 1/4 soy sauce and 3/4 water. I used almost 1/2 cup of brown sugar and 1 tbsp of red pepper flakes since my grocery store was out of chiles. Seriously good.

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I made a few of the same changes that others have...
- substituted the grapefruit juice with pineapple juice
- added an extra spoonful of brown sugar
- lightly boiled the mixture down for 30 minutes

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I made this recipe for Super Bowl party, they were a hit everyone was licking their fingers. Hint, if you don't like spicy foods take the seeds out of the chile and only use halve of it. I did it like this because of the kids and they were just perfect. Also if you like a bit more sweet to the sause use more brown sugar I also put a little bit of honey as well.

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This recipe made the best teriyaki wings. I followed others' suggestions and used pineapple juice instead of grapefruit juice, substituted diluted regular soy sauce (1/4 cup soy, 3/4 cup water for low sodium soy sauce and doubled the amount of brown sugar. The sauce thickened nicely. Who knew you could make awesome wings without frying them?

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For starters I have noticed in quite a few of the ratings many reviewers have stated the sauce never thickened. I boiled on the lowest setting for about 20-30 mins. then removed sauce from heat and let stand til desired thickness. What I did was season all of my chicken pieces in a medium sized bowl with pepper and garlic salt/parsley mixture, pouring about a 2-3 tbsp of olive oil over the chicken, and covering and shaking the bowl so to coat chicken pieces evenly. Variations I made, which made these wings perfect is, using a 1/4 c of soy sauce and filling the rest with water (if all you have is regular soy to make the 1 cup of needed soy. I have used pineapple juice from the beginning, used 3/4 c brown sugar, 1 tbsp of the prepared garlic in olive oil (mcormick, 1/8 tsp crushed red pepper, purchased the already toasted sesame seeds so to risks burning them, and used 1 1/2 tbsp of rice vinegar and 1 1/2 tsp white cooking wine to make up for the 3 tbsp rice wine vinegar that I too can never find. I place the chicken on a cookie sheet as suggested, cook for about 30 mins turning the chicken and cooking another 30 mins. I then remove the chicken and place in a medium sized bowl, pouring the sauce over the top. I then cover the chicken and shake the bowl to coat the chicken pieces. I allow the chicken to sit in the sauce for about 10 mins removing them and placing back onto the cookie sheet. Broil for about 5 mins, but on the top rack. After broiling for 5 mins I place the chicken pieces into the sauce a second time, allowing them to sit, covered, another 10 mins and then remove, broiling yet again for 5 mins. Lastly, I sprinkle with the sesame seeds. I don't think you can get any better with this recipe, they are delicious!

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Well I had all the ingredients except for grapefruit juice. So I decided to use orange rind in the recipe. They were absolutely delicious and I will never fry wings again in my home. I had no idea you could achieve such moist tender flavor by just baking for 30 minutes. Making some serios dietary changes for 2010!!

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At first, i was afraid to use the oven because i really dont bake but since i really want to try this recipe and my husband requested to have teriyaki chicken wings for lunch, i tried it... and it came our really yummy!!!! instead of using grapefruit, i used pineapple juice and sweet chili sauce as a substitute for haosin sauce... i was really happy when i tasted it and it was so delicious! my husband really loved it and asking for more! : dont put a lot of salt on the chicken because the sauce is salty already. to those who cant make their sauce thicken, i put water with flour. try it!!!! thanks again tyler!!!

oh, one more thing, it took me about almost an hour to make the chicken brown, maybe because i used the glass baking pan...but it's still yummy!!!

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Mmmmm. I used the pineapple juice, like suggested below. It's true that the sauce took a while (probably 30 min, maybe more to thicken, but once it did, it was a PERfectly gooey glaze. I used drumsticks instead of chicken wings, so they baked for about a half hour anyway, and while they cooked, so did the sauce. They finished a little before the sauce, so I turned off the oven and opened it a crack to let the heat out, but kept the chicken in there to stay warm. I served it with noodles that I doused in butter, soy sauce, and teriyaki sauce, mixed with fresh and frozen vegies.

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I use this recipe on boneless/skinless grilled breast of chicken, and it's really very good. I suggest you use pineapple juice in place of grapefruit though. I also occasionally add a little sriracha to the sauce to make it spicier. Definitely use the low sodium soy sauce, it will be too salty otherwise.

The sauce will thicken eventually, but if you want a faster option, just add some corn starch to help it along (1/2-1 Tablespoon should do it. Thanks Tyler!

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The taste of the sauce was okay, but the sauce never thickened...which was disappointing. I did wait approx. 30-40 minutes but it still was just not thick.
Overall it came out okay. The receipe is the same as Teriyaki chicken wings with sesame and cilantro, the directions are a bit different.