Teriyaki chicken wings! I wish you guys could be here to smell these right now. Oh my goodness, my mouth is watering. It’s 8 o’clock and I try not to eat past 7 at night, but smelling these cook for the last hour is really weakening my defenses. I should probably have at least one just to make sure they taste okay…(post write-up edit: I ate three).
I’ve “tasted” these wings hundreds of times. They’re my momma’s recipe and I’ve been chowing down on them since I was a little girl. My parents were going to come visit this weekend so my mom could teach me how to make these and a few of her other classics, but then Mother Nature threw a curve ball and they got an ice storm. Because that’s life lately. 60 degrees one weekend, and blizzard conditions the next. Even without her help, I think I managed to pull it off. Honestly, if you are allowed to use an oven, then you can make these. They’re fool-proof, I promise.
Like the title says, this recipe only has 5 ingredients. As in, FIVE TOTAL. Chicken wings, ginger root, garlic, orange juice, and soy sauce. For such a simple ingredient list, they pack a ton of flavor. I also love that this is a really light, natural recipe for chicken wings. No added sugar and no frying. Good job, Mom. Depending on what and who you’re cooking for, these can be served as a fun appetizer, or are great for the main course. My favorite is with rice pilaf and a salad, but any carb and veggie will make a fantastic meal!
HOW TO MAKE 5 INGREDIENT TERIYAKI CHICKEN WINGS (1 MIN VIDEO):
- 2.5 lbs chicken wings (about 15 wings)
- 1 cup soy sauce
- ¾ cup orange juice
- 1 tsp garlic
- 4 oz ginger root sliced
- Preheat oven to 400 degrees
- In a medium mixing bowl, whisk together soy sauce, orange juice, and garlic
- Place chicken wings bottom side up in a large roasting pan
- Throw slices of ginger evenly between the wings
- Pour liquid over the wings
- Place in the oven and cook for 70 minutes, turning the wings over half way through