Ingredients for Hot Cool Teriyaki Wings
- 2 lbs Chicken Wings
- 1/2 cup Teriyaki Sauce
- 1 tablespoon Crushed Red Pepper Flakes
- 1 tablespoon Hot Sauce (such as Tabasco)
- Sour Cream (not found in recipe)
- Mayonnaise (not found in recipe)
- Green Onion (not found in recipe)
- Parsley (not found in recipe)
- 1 teaspoon Black Pepper
- 1/4 cup Slivered Almonds
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How to Make Hot Cool Teriyaki Wings
- Preheat grill to medium-high heat (approximately 400°F).
- Pat 2 lbs chicken wings dry with paper towels. Discard wing tips if desired.
- In a large bowl, whisk together 1/2 cup Kikkoman teriyaki sauce, 1 tablespoon crushed red pepper flakes, 1 tablespoon your favorite hot sauce (e.g., sriracha, Frank's RedHot), and 1 teaspoon black pepper.
- Add the chicken wings to a large resealable plastic bag.
- Pour the teriyaki mixture over the wings, ensuring they are fully coated.
- Seal the bag, pressing out excess air.
- Refrigerate for at least 8 hours, or preferably overnight.
- Remove wings from bag and discard marinade. Place wings on the preheated grill, ensuring they are about 4-5 inches from the heat source.
- Grill for 20-25 minutes, turning frequently, until wings are cooked through and nicely charred.
- (Optional) For the crunchy almond topping: Toast 1/4 cup slivered almonds in a dry skillet over medium heat until fragrant.
- Serve the Hot & Cool Teriyaki Wings immediately. Garnish with toasted almonds (if using) and enjoy!
Nutrition Information (Approximate per serving)
Sodium
108 g
Sugar
39g
Fat
126g
Carbs
3g
