Haley's Mom's Teriyaki Chicken Wings

This will be my FIRST EVER recipe post! I will always remember my mom's teriyaki chicken wings. Seriously, they are to die for delicious! She would make at least one hundred wings when she made them. It would take her all day, but the result at the end of that long ass chicken making day was just pure finger licking goodness.

I have made these wings a zillion times but I am always this happy when I get to eat them again!

 Ingredients:

For the Sauce:

3 Tbsp Kikkoman Teriyaki Marinade and Sauce (see pictured)
3 Tbsp Water
1/2 Cup of Vinegar
1 Cup of Sugar
(Yes, I realize that that is a lot of sugar. But trust me, these wings are worth all of that sugar intake!)
1/2 tsp Salt

2-3 lbs Chicken Wings (I don't even know how much that is. I usually just use a family pack size of chicken drumettes.)
1 Cup of Margarine OR Butter (I have margarine in my fridge, so I just use Margarine)
1-2 Eggs
1 Cup Flour

Okay, so the beer doesn't go into the recipe. But it does go into the person cooking the wings!

I usually use two pans so that I'm not waiting around forever for my wings to cook. Set your burners to Medium Heat. Melt butter or margarine into pans.

Dip wings into beaten eggs and then into the flour. Fry all of your wings until golden brown.

 While your wings are frying, mix all of your ingredients together to make your sauce in a medium size bowl and stir together.

Ignore the pot on the stove top. Rob's sister is a vegetarian and I was making her French Onion Soup for dinner..

 Place cooked wings in a casserole dish or turkey roaster and pour small amount of the Teriyaki Sauce and Marinade over the wings straight from the bottle.

Once all of your wings are ready, pour the teriyaki mixture evenly over the wings.

 

Set the oven to 350 degrees and cook for 40 minutes covered. I do check on the wings just to ladle the mixture over the wings as they cook. After 40 minutes, remove the lid and cook for another 10 minutes. You don't want to overcook because you don't want your teriyaki sauce to burn. The wings should be candied when finished.

It's pretty easy to do and like I said, the result is amazing. I also encourage you to save some for the next day, or later that night to eat cold. They are the best, in my opinion, when they're cold!

 If Kikkoman Sauce isn't available to you where you live, I'm sure you can substitute with another equally good Teriyaki Sauce/Marinade and the result will be the same.