“World’s Best and Easiest” Teriyaki Chicken Wings

When you come across a recipe titled that starts with “World’s Best and Easiest”, you pay attention.  I found this recipe for Teriyaki Chicken Wings on Food.com and the title really intrigued me.  Could these be the best AND the easiest to make?  We tested them out for our housewarming party last February (yes – STILL backlogged!).  And with the Super Bowl coming up, I wanted to share the recipe with you!

INGREDIENTS:

• 5 lbs chicken wings (skin on or off – it’s up to you!)
• 1 1/4 cup soy sauce
• 1 lb dark brown sugar (you can buy a 1 pound box to make measuring a no brainer)

DIRECTIONS:

1. Preheat oven to 350 degrees Fahrenheit.  Line two roasting pans (or cookie sheets with a lip) with nonstick foil – this will make clean-up soooo much easier.

2. Mix sauce and sugar together. Brush on both sides of the wings.  Pour remainder of sauce over wings.

   

3. Cook face down so that the”pretty” side of the wing gets good and brown for about 40 minutes and then flip over. Cook for another 15 minutes.

   

4. Throw all the gooey sauce into the crock pot with the wings and simmer on low heat for as long as you want (at least 10 minutes).  This is step is what makes the meat fall off the bone, but you don’t have to do it to cook them through.

   

These chicken wings really were DELICIOUS.  The meat fell right off the bone as promised, and they were deliciously sticky.  I’ll definitely be making these again – perhaps for this year’s Super Bowl!