Daytona Wings -- Baked Teriyaki Style Chicken Wings

Submitted by SweetPeaNC

"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."

 

• Ready In: 1hr 45mins
• Ingredients: 8
• Serves: 4-6

ingredients

• 25 -30 chicken wings
• 1 cup soy sauce
• 1⁄4 cup water
• 3 tablespoons sugar
• 3 garlic cloves, minced
• 1⁄4 cup vegetable oil
• 1 teaspoon ground ginger
• 3⁄4 cup sherry wine

directions

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

Reviews

[just a fat guy who]

my family loved it great recipe

 

[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.

 

[Pattihouse]

Wings were fall off the bone tender and sauce was just perfect!

 

[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.

 

[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