Daytona Wings -- Baked Teriyaki Style Chicken Wings

"Growing up in a family of race fans, watching the Daytona 500 on TV was something we always looked forward to. Mom always made these wings to snack on during the race. Once upon a time these were called Wing Dings, but somewhere along the way they were renamed Daytona Wings."
photo by I'mPat photo by I'mPat
photo by I'mPat
photo by I'mPat photo by I'mPat
photo by Chef floWer photo by Chef floWer
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
Ready In:
1hr 45mins




  • Combine all ingredients except the wings in a large pitcher. Mix well.
  • Place chicken wings in single layer in a 9" x 13" pan.
  • Pour the liquid mixture over the wings.
  • Marinate at least 2 hours, flipping wings once. Keep wings refrigerated while marinating.
  • Bake at 350 degrees for 1 1/2 hours. Flip once during baking.

Questions & Replies

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  1. just a fat guy who
    my family loved it great recipe
  2. madisoned127
    YUM! I used probably 5-6 garlic cloves (I'm a garlic fan) and only 1/3 cup of sherry because my stock was low. It still turned out fine without, though, and the meat was truly fall-off-the-bone tender. I served with green beens and Healthy Oven Baked fries and they were a hit! Even my picky youngest sister cleared her plate, and that's saying something.
  3. Pattihouse
    Wings were fall off the bone tender and sauce was just perfect!
  4. I'mPat
    I scaled this back for 2 to 3 serve (12-15 chicken wings - actually had 8 but they were huge) but when making them again I would use the full sauce component to have sauce to drizzle over the rice I served with it. Overall very delicious and what I really loved was not overly salty from the soy but if I was making without the DM there I would add a bit of chilli flakes to give a bite but the 3 of us thoroughly enjoyed thank you SweatPeaNC, made for Please Review My Recipe.
  5. Chef floWer
    Yum! Little Miss (DD) and I had this for dinner. Hubby came late home from work and already had his dinner. We had heaps of leftovers which was perfect cold the next day. Only thing I changed was I used salt reduce chicken stock in replace of sherry wine. If I make these again I would use salt reduce soy sauce and only marinate them for two hours as suggested (not overnight like I did). Thanks for posting your recipe SweetPeaNC



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