{"id":38083,"date":"2013-05-10T00:05:34","date_gmt":"2013-05-10T04:05:34","guid":{"rendered":"http:\/\/food2please.com\/?p=38083"},"modified":"2022-12-26T02:03:43","modified_gmt":"2022-12-26T02:03:43","slug":"teriyaki-wings-recipe","status":"publish","type":"post","link":"https:\/\/food2please.com\/teriyaki-wings-recipe\/","title":{"rendered":"Teriyaki Chicken Wings"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/food2please.com\/files\/2012\/12\/3f17cd51926d0a343f80ea1ee44b9370.jpg\" alt=\"Teriyaki Wings\" height=\"425\" width=\"567\" \/><br \/>\nI haven&#8217;t made these in a couple years, but they were always requested at parties when our friends did a lot of entertaining. If you leave them in long enough, they are fall-off-the-bone yummy.\u00a0These wings are a hit at every party. I made 10 pounds of these wings for a recent get-together, and not one wing was left at the end of the night. Delicious!<br \/>\n<div id=\"pressrelease-link-38083\" class=\"sh-link pressrelease-link sh-hide\"><a href=\"#\" onclick=\"showhide_toggle('pressrelease', 38083, 'Click For Recipe', ''); return false;\" aria-expanded=\"false\"><span id=\"pressrelease-toggle-38083\">Click For Recipe<\/span><\/a><\/div><div id=\"pressrelease-content-38083\" class=\"sh-content pressrelease-content sh-hide\" style=\"display: none;\"> <\/p>\n<h3>Ingredients<\/h3>\n<ul>\n<li>2 lbs buffalo cut chicken wings (thawed or fresh)<\/li>\n<li>1 bottle of teriyaki sauce<\/li>\n<li>couple shakes of soy sauce<\/li>\n<li>optional green onions\/sesamee seeds for garnish<\/li>\n<\/ul>\n<h3>Directions<\/h3>\n<ol>\n<li>Add the teriyaki and wings to a large ziploc bag and marinate for at least an hour.<\/li>\n<li>Oven at 400 F. Spray a 9 x 13 pan with cooking spray. Add the wings with the marinade to the pan, and shake a little soy sauce on top.<\/li>\n<li>Bake at 400 degrees for up to 1.5 hours, turning every 10-15 minutes. The marinade will be thin for the first 45 mins or so. When you see the sauce getting thick, you&#8217;re just about done so keep a close eye on it and keep turning to avoid burning. Let cook to desired tenderness.<\/li>\n<li>Garnish with shallots and toasted sesame seeds.<\/li>\n<li>Serve on a bed of freshly cooked rice.<\/li>\n<\/ol>\n<p> <\/div><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I haven&#8217;t made these in a couple years, but they were always requested at parties when our friends did a lot of entertaining. If you leave them in long enough, they are fall-off-the-bone yummy.\u00a0These wings are a hit at every party. I made 10 pounds of these wings for a recent get-together, and not one &hellip;<\/p>\n<p class=\"read-more\"> <a class=\"\" href=\"https:\/\/food2please.com\/teriyaki-wings-recipe\/\"> <span class=\"screen-reader-text\">Teriyaki Chicken Wings<\/span> Read More &raquo;<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","footnotes":""},"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/food2please.com\/wp-json\/wp\/v2\/posts\/38083"}],"collection":[{"href":"https:\/\/food2please.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food2please.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food2please.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food2please.com\/wp-json\/wp\/v2\/comments?post=38083"}],"version-history":[{"count":1,"href":"https:\/\/food2please.com\/wp-json\/wp\/v2\/posts\/38083\/revisions"}],"predecessor-version":[{"id":38913,"href":"https:\/\/food2please.com\/wp-json\/wp\/v2\/posts\/38083\/revisions\/38913"}],"wp:attachment":[{"href":"https:\/\/food2please.com\/wp-json\/wp\/v2\/media?parent=38083"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food2please.com\/wp-json\/wp\/v2\/categories?post=38083"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food2please.com\/wp-json\/wp\/v2\/tags?post=38083"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}