Teriyaki Chicken Wings

One of the most popular appetizer for sports watching on tv with friends has to be hot wings. I have never cared for wings that are too spicy to savor and enjoy but love the tender meat of tiny drumsticks and wings.

Years ago, when Marty and I were visiting his brother and sister-in-law in Georgia, Pam fixed these tender and not too spicy wings. I fell in love with the flavor of the meat and the sauce had just the right kick that it didn't send me running for a gallon of water to douse a fire in my mouth. Pam shared her recipe with me and I have fixed them countless times and always receive positive comments on them.
The great flavor of the meat comes from marinating the wings/pieces in teriyaki sauce overnight. I buy wing pieces in a large bag and simply pour the teriyaki straight into it and place the bag into a plastic bowl to assure no "drips" contaminate the fridge. The pieces are baked for an hour in the sauce and then placed in a slow cooker with the hot sauce. Simple, quick and delicious. LOVE IT! Next time you're hosting a gathering and are looking for something meatier to feed your guests try this fantastic recipe and watch these babies disappear!

From the heart of my kitchen to yours, may your experience be fun and the food always flavorful. Enjoy!

Teriyaki Chicken Wings

4 - 5 lb. bag of frozen chicken wings/pieces
12 oz. bottle of teriyaki sauce
1/2 cup butter, melted
12 0z. bottle Frank's Original Hot Sauce

1. Marinate wings in teriyaki sauce overnight-turning every few hours.
2. Bake wings in sauce @ 425 degrees for 1 hour, turning half way through.
3. Pour sauce off wings and place in slow cooker on low.
4. Mix melted butter and bottle of hot sauce together and pour over wings.
5. Stir to combine thoroughly with wings. Let warm for 1 hour prior to serving.

Source: Pam Ooley