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Top 5 chicken wing recipes for finger-licking good game day bites


Teriyaki chicken wing drumettes
Image: Kim Grundy/SheKnows

4. Teriyaki chicken wings recipe

Serves 12 (5 drumettes per serving)


  • 3 – 4 pounds chicken wings and drumettes, rinsed and patted dry
  • Garlic powder (not garlic salt)
  • 1-1/2 tablespoons fresh ground ginger or 1 tablespoon dried ginger
  • 1 cup light soy sauce
  • 1-1/2 cups sugar or 3/4 cup sugar and 3/4 cup Splenda
  • 1/4 cup water
  • Toasted sesame seeds


  1. Heat your oven to 250 degrees F. Cover a large baking sheet, such as a jelly roll pan, with heavy-duty aluminum foil.
  2. Arrange the chicken skin side up in 1 layer on the baking sheet. Sprinkle them generously with garlic powder, and set them aside.
  3. In a medium-size bowl (a bowl with a pouring spout works well), combine the ginger, soy sauce, sugar and water. Stir until the sugar begins to dissolve.
  4. Pour the soy sauce mixture over the chicken, coating as much as possible.
  5. Bake uncovered for 60 minutes, then turn the chicken over, and bake for another 30 – 45 minutes. Turn the chicken one more time. The teriyaki sauce will begin to thicken at this point. Continue baking and turning every 5 – 10 minutes until the sauce reaches a molasses-like consistency and is sticking nicely to the chicken. Total baking time should be approximately 2 – 3 hours.
  6. The chicken can also be prepared in an electric frying pan or slow cooker, but the result is more caramelized and sticky-gooey when baked in a conventional oven. If you make them in a slow cooker, watch them closely so they don’t overcook and fall apart.
  7. Remove the chicken and sauce to a warmed serving plate. Garnish with sesame seeds.

More: Baked-not-fried Thai chicken wings — tons of flavor, less guilt

Margarita chicken wings
Image: Kim Grundy/SheKnows

5. Margarita chicken wings recipe

Serves 6 (4 – 5 drumettes per person)


  • 3 pounds chicken wing drumettes
  • 1/4 cup tequila
  • 1/4 cup olive oil
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • 1/4 cup onion, finely diced
  • 1/4 teaspoon dried thyme leaves
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • 1 tablespoon fresh cilantro or parsley, chopped fine
  • 4 limes


  1. Wash and pat dry the chicken wing drumettes. Place the drumettes in a glass or plastic container, arranging them in a single layer.
  2. Combine the tequila, olive oil, salt, black pepper, garlic, onion, thyme, cumin, paprika and cilantro. Stir well, and drizzle the resulting marinade over the chicken drumettes.
  3. Roll the limes on a hard surface. Cut them in half, and squeeze the juice directly onto the drumettes. Cover, and marinate them in the refrigerator for 2 hours. Turn the drumettes, and marinate them for 2 more hours or overnight.
  4. Approximately 1 hour before serving time, heat your oven to 400 degrees F. Roast the drumettes uncovered for 50 minutes, basting every 10 – 15 minutes.
  5. For extra-crispy drumettes, place them under the broiler until they reach the desired crispiness. Olé!

Updated by Bethany Ramos on 1/22/16

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