Chicken Drumettes In Teriyaki Sauce Recipes

TERIYAKI CHICKEN WINGS

Steps:

• Whisk together the water, soy sauce, sugar, pineapple juice, vegetable oil, garlic, and ginger in a large glass or ceramic bowl until the sugar has dissolved. Add the chicken wings, coat with the marinade, cover the bowl with plastic wrap, and marinate in the refrigerator for at least 1 hour.
• Preheat an oven to 350 degrees F (175 degrees C). Grease baking dishes, and set aside.
• Remove the chicken from the marinade, and shake off excess and place the chicken wings into the prepared baking dishes. Discard the remaining marinade. Bake the wings in the preheated oven until the chicken is cooked through and the glaze is evenly browned, about 1 hour.

TERIYAKI DRUMETTES

Steps:

• Combine sugar, soy sauce, and water in an 8-quart pot; stir until sugar is dissolved. Turn heat to medium-high; add ginger, garlic, cinnamon, and black pepper and stir.
• Bring mixture to a boil and add chicken drumettes. Once mixture begins to boil again, reduce heat to medium-low, and partially cover pot with a lid tilted to allow steam to escape. Simmer until chicken is no longer pink in the center and teriyaki sauce is thickened, at least 1 hour.

EASY AND GOOD TERIYAKI CHICKEN DRUMETTES

Steps:

• Set oven to 425 degrees.
• Prepare a large foil-lined baking sheet that has been lightly greased with cooking spray.
• In a large bowl combine soy sauce and sherry; add in the drumettes and toss in the sauce mixture to coat.
• Arrange the drumettes side by side (you can season the drumettes with pepper if desired).
• Bake for about 20 minutes.
• In a bowl mix the teriyaki glaze and garlic, then brush tops of drumettes with half of the glaze.
• Turn over drumettes and brush with remaining glaze mixture.
• Return to oven and bake for 15 minutes or until drumettes are no longer pink inside.
• Sprinkle with sesame seeds and serve.
• Delicious!

SESAME CHICKEN DRUMETTES

Steps:

• In a large resealable plastic bag, combine teriyaki sauce, sherry, and sesame seeds. Add chicken drumettes, turning to coat. Seal bag and refrigerate for at least 30 minutes, or up to 1 day.
• Preheat oven to 400 degrees F.
• Line a cookie sheet with foil. Using tongs, transfer drumettes to cookie sheet. Discard marinade. Bake until drumettes are golden brown, about 15 minutes.
• Mix barbecue sauce, honey, and sesame oil in a small bowl. Brush drumettes with half of sauce mixture and bake for 5 more minutes. Using clean tongs, turn drumettes over, brush other side with sauce mixture, and bake for 5 more minutes. Serve hot or at room temperature.

WILD TERIYAKI WINGS

Steps:

• Preheat oven to 400 degrees F.
• Wash and pat dry the chicken drumettes. Season with salt and pepper. Place the chicken in large zip-top bag. Pour the teriyaki marinade and crushed pineapple into the bag. Zip the bag and mix the chicken around with your hands by squeezing the bag. Place the bag in the refrigerator and let sit for 1 hour.
• When ready to cook the drumettes, line a baking sheet with tin foil. Remove the drumettes from the marinade bag and place them on the baking sheet, leaving some space between each piece. Throw away the marinade bag and wash hands with warm water and soap.
• Using oven mitts place the baking sheet in the oven and bake for 40 minutes. Remove the drumettes from the oven with baking mitts and, using tongs, place the drumettes on a serving plate. Sprinkle with sesame seeds and serve with Peanut and Vegi-Ranch Dipping Sauces.
• In a small bowl combine the peanut butter, limeade, and yogurt. Mix it all together with a spoon or whisk. Stir in the chili-garlic sauce and season with salt. Refrigerate until ready to serve.;
• Refrigerate until ready to serve.

EASY RAMEN WITH CHICKEN AND TERIYAKI SAUCE

Steps:

• Add 4 cups water to a skillet and bring to a boil. Add ramen and cook until soft, about 5 minutes.
• Meanwhile, melt butter in another skillet over medium heat. Add carrots, zucchini, and onion and saute until vegetables have softened, about 5 minutes. Add shredded chicken, teriyaki sauce, salt, and pepper and cook until heated through and sauce has thickened, 3 to 5 minutes.
• Drain ramen and add to the vegetable and chicken mixture. Toss and add more teriyaki as needed.

CHICKEN DRUMETTES IN TERIYAKI SAUCE

Steps:

• 1. Thaw the drumettes if they are frozen, and rinse. Pat dry with a paper towel.
• 2. Place in a crock pot. Drain the pineapple chunks and pour onto the pot. Pour the bottle of Teriyaki sauce over it, and stir it up.
• 3. Cook in a covered slow cooker for about 20-25 minutes or until very hot. Keep cooker on warm while buffet or dinner is in progress.